Tiny Pecan Pies
By
Kathy Sterling
@Kster2033
9
We come from a region were pecans are plentiful. My grandmother used to make these for most family dinners and now my sister does the honors. We love them and they go fast when put out on the dessert table during the holidays. You will love the buttery crust and rich filling. Enjoy!
Blue Ribbon Recipe
Pecan pie is good in any form... and this size makes it SO easy to just grab and go! With a flaky crust and brown sugar crunchy pecan filling, these mini pecan pie's are delicious. Pecan pie is always a holiday favorite and these are great if you want pecan pie but don't want to make a large pie. They'd make a great hostess gift too.
Rating:
★★★★★ 53 votes5
Comments:
Serves:
24 minis, 12 regular muffin size
Prep:
30 Min
Cook:
25 Min
Method:
Bake
Ingredients
-
3 ozcream cheese, room temperature
-
1/2 cbutter, softened
-
1 cflour, sifted
-
1egg
-
3/4 cbrown sugar, firmly packed
-
1/8 tspsalt
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1 Tbspbutter
-
2/3 cpecans, in pieces
-
1 tspvanilla extract
How to Make Tiny Pecan Pies
- Preheat oven to 325 degrees. Mix cream cheese and butter together.
- Stir in flour.
- Chill dough for 1 hour.
- Shape dough into 24 balls and place in 24 mini-muffin tins. Regular muffin tins can be used too (you'll need 12 balls of dough for the regular tins).
- Press dough into muffin tins working it up the sides and into the bottom.
- Sprinkle 1/2 of the pecans into the bottom of the dough-lined muffin cups.
- Beat together egg, 1 Tablespoon of butter, brown sugar, salt, and vanilla until smooth. Spoon filling over the pecans in the muffin cups. Top with remaining pecans.
- Bake at 325 degrees for 20 minutes until set. If using regular size muffin tins, bake for about 25 minutes or until set.
- Cool completely before removing from muffin tins.
