Directions:
- Preheat oven to 375°. Make crust: In a food processor, whirl flour, butter, and cream cheese until coarse crumbs form. Add egg yolk and whirl until dough comes together.
- Pull off a scant tbsp. of dough and press evenly over bottom and up sides of one cup in a 24-cup mini muffin pan. Repeat for all cups. Chill while making filling.
- Make filling: Whisk together egg, brown sugar, honey, and salt in a bowl. Stir in pecans.
- Sprinkle dates evenly over bottoms of muffin cups. Spoon pecan filling on top until full but not overflowing.
- Bake until crusts are golden brown, 15 to 20 minutes. Cool on a rack about 10 minutes, then run a knife along edges and lift out pies to rack to cool completely.
- Note: Nutritional analysis is per 2-pie serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4001.85 Kcal (16755 kJ) | ||
| Calories from fat | 2086.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 231.87g | 357% | |
|---|---|---|---|
| Cholesterol | 465.56mg | 155% | |
| Sodium | 5005.05mg | 209% | |
| Potassium | 2688.06mg | 57% | |
| Total Carbs | 434.19g | 145% | |
| Sugars | 197.78g | 791% | |
| Dietary Fiber | 47.13g | 189% | |
| Protein | 87.25g | 175% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 22.4mg | 124% | |
| Calcium | 1002.8mg | 100% | |
| Amount Per 100 g | |||
| Calories | 417.54 Kcal (1748 kJ) | ||
| Calories from fat | 217.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.19g | 357% | |
|---|---|---|---|
| Cholesterol | 48.57mg | 155% | |
| Sodium | 522.21mg | 209% | |
| Potassium | 280.47mg | 57% | |
| Total Carbs | 45.3g | 145% | |
| Sugars | 20.64g | 791% | |
| Dietary Fiber | 4.92g | 189% | |
| Protein | 9.1g | 175% | |
| Vitamin C | 0.2mg | 3% | |
| Iron | 2.3mg | 124% | |
| Calcium | 104.6mg | 100% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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