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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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These are wonderfully rich mini pecan pies. Great for baby or wedding showers and brunches. Ingredients:
3 large eggs, beaten |
1 1/2 cups brown sugar |
1 cup white sugar |
2 teaspoons vanilla |
3/4 cup chopped pecans |
1/2 lb unsalted butter |
2 cups white flour |
1 (8 ounce) package cream cheese, softened |
Directions:
1. Preheat oven to 350°F.
2. For filling:
3. Mix together eggs,brown sugar,white sugar, vanilla,pecans in a bowl. Set aside.
4. For crust:.
5. In a separate bowl, add your diced cheese and butter that has been frozen to a hard state with a sharp knife. Add in flour. Mix until everything is incorporated and coming together, much like a biscuit dough.
6. Chill 45 minutes covered in plastic wrap. When chilled, roll out about pie crust thickness. Cut dough out with a small juice glass, or eyeball what your pan size muffin is and work with that for an idea.
7. Press dough disk into greased tiny sized mini muffin pans. Add 1 teaspoon of filling at a time into shells. Bake 350°F for 20-25 minutes. Let cool at room temperature.
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