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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Growing up, my mother would make these . I am from a family of 7 children, and as mother would bake, several of us would gather around her and lend a hand (or should I say a finger!) We couldn't keep our fingers out of the bowl of this delicious, rich filling. Read more . We would about have it eaten before she could fill the little pie crust cups she formed in cup cake tins, simply by pressing the raw dough into the bottom and sides of the cup. She would have to double the recipe just to have enough to fill the cups! Ingredients:
batch of pie crust (your favorite) |
1 cup butter (no substitute) |
2 cups sugar |
4 eggs |
1-1/2 cup coconut |
1 cup walnuts, chopped (or pecans) |
2 packages of dates, chopped |
1 teaspoon vanilla |
dash of salt |
Directions:
1. Cream the butter and sugar together.
2. Add eggs, coconut, walnuts (pecans), dates, vanilla, and salt.
3. Roll out pie crust and press dough into the bottom and sides of muffin tins, making little pie crust cups.
4. Pour the filling in the cups and bake at 375 degrees for 45 minutes.
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