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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 48 |
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Though they're small, Judy Theriot's pleasing pies are packed with flavor and sized right for a buffet. What's more, writes Judy from Pierre Part, Louisiana, They can be stored in the freezer to make party or gift preparations that much easier. Ingredients:
1 cup butter, softened |
1 package (8 ounces) cream cheese, softened |
2 cups king arthur unbleached all-purpose flour |
filling: |
2 cups chopped pecans |
1-1/2 cups packed brown sugar |
2 eggs, lightly beaten |
2 tablespoons butter, melted |
2 teaspoons vanilla extract |
Directions:
1. In a large bowl, beat butter and cream cheese until fluffy. Gradually add flour and mix well. Cover and chill for 1 hour.
2. Press tablespoonfuls of dough onto the bottom and up the sides of ungreased miniature muffin cups to form shells; set aside. Combine filling ingredients in a bowl. Spoon about 1 heaping teaspoon into each shell.
3. Bake at 325° for 25-30 minutes or until crust is brown and filling is set. Cool for 10 minutes before removing from pans to wire racks. Yield: about 4 dozen.
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