Wednesday, February 6, 2013

Mini Pecan Pies

Printable Recipe

Pie Crust 
  • 6 oz cream cheese 
  • 1 cup butter, softened 
  • 2 cups flour 
 Pie Filling
  • 1/4 cup butter, softened
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla 
  • 1 3/4 cups pecans, chopped 
(Preheat oven to 325 degrees & grease 24 tart tins or muffin cups and set aside).

Making Crust
1. In a medium mixing bowl cream together cream cheese & 1 cup butter until light & fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough.

2.  Roll into 30 equal balls & press one into each greased tin so it lines the 
bottom & sides, like a pie crust. 

3. Or you can roll out the crust & use a cutter or cup to cut out circles.

Make Filling 

1. In a medium mixing bowl cream together 1/4 cup butter & sugar until light and fluffy. Beat in eggs & vanilla until thoroughly blended.

2. Chop pecans into small-medium pieces.

3. Fill each lined tin 3/4ths full. Mixture will rise as it bakes.

4. Top each pie with a spoonful of chopped pecans & sprinkle some brown sugar on top. 

5. Bake for 25 minutes at 325, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin. 

Plate Finished Product 


I love baking for the holidays & pecan pies are my Mom's favorite! I personally have never been a huge fan of pecan pies but there tiny treats are amazing. This is no skinny dish, but everything is good in modification :) 


  If you do not like pecans or have a nut allergy, you can always top with brown sugar & rolled oats as you would for a standard apple crisp topping.

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