muffin cup pecan pies-annette's
Okay so you're stuffed after eating your big Thanksgiving or Christmas meal and only have room for 2 or 3 bites of pie....Then eat one of these little cuties and all is good in the world. OR eat 2, 3 or 4 of them just because they are so darn good. I say you don't feel as guilty eating things like this when they are small. Recipe is my own.
prep time
30 Min
cook time
25 Min
method
---
yield
24 serving(s)
Ingredients
- CRUST
- 1 stick margarine, softened
- 1 package 3 oz. cream cheese, softened
- 1 cup sifted flour
- - pinch of salt
- FILLING
- 1 - egg, slightly beaten
- 3/4 cup brown sugar, packed
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 tablespoon margarine, melted
- - dash of salt
How To Make muffin cup pecan pies-annette's
-
Step 1Preheat oven to 350°F. Mix crust ingredients. Mold into 24 balls about 1 1/2 inch. Drop balls into small muffin pans and spread.
-
Step 2Mix filling ingredients. Spoon about 1 teaspoon full into each shell. Bake at 350° for 15 minutes. Then reduce oven to 250° for 10 more minutes.
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Step 3Cool slightly in pan. Top with whipped cream if you'd like. These freeze very well. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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