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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I haven't tried this recipe yet, but I'm told it's a mini style of a larger pecan pie. Sounds good to me! Ingredients:
1 1/2 cups flour |
1/2 teaspoon baking powder |
1/2 cup butter or 1/2 cup margarine |
3 tablespoons milk |
2 eggs |
3/4 cup pecans, finely chopped |
3/4 cup butterscotch topping |
Directions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and baking powder.
3. Cut in the butter or margarine with a pastry blender, blending until it resembles course crumbs.
4. Sprinkle in the milk and mix lightly.
5. Using a mini muffin tin, press the above mixture on the bottom and sides of each muffin cup with your fingers, as close to the top as possible.
6. Beat together eggs and stir in pecans and topping.
7. Place 1 1/2 Tbsp of the mixture into crust lined cups.
8. Bake for 25 minutes or until mixture is set.
9. Store in airtight container.
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