Tiny Pecan Pies

READY IN: 55mins
Recipe by CHEF GRPA

M/S Kathy come from a region were pecans are plentiful. Her grandmother used to make these for most family dinners and now her sister does the honors. We love them and they go fast when put out on the desert table during the holidays. You will love the buttery crust and rich filling. Enjoy! We always make them for Thanksgiving and there are never any left. I have to do 48 at my home for the holidays!

Top Review by weekend cooker

First I did not know how large to make the balls, but I ended up with 20, fairly large pecan pies, and used chopped pecans. Well, I used these today, at church, for a Sunday Brunch, I did manage to grab one, and the rest were gone in no time. A real winner here, nice and filling. They had great flavor, and just as good as the store bought, that are fresh made in the bakery section at one of our locally owned stores. Made for a great treat. Made for PRMR Tag.

Ingredients Nutrition

Directions

  1. Preheat oven to 325*F.
  2. Mix cream cheese and butter together.
  3. Stir in flour.
  4. Chill dough for 1 hour.
  5. Shape dough into 24 balls and place in 24 muffin tins.
  6. Press dough into regular muffin tins, working it up the sides and into the bottom.
  7. *Note: Mini muffin tins can be used but you may need to reduce the cooking time.
  8. Sprinkle 1/2 of the pecans into the bottom of the dough lined muffin cups.
  9. Beat together egg, 1 Tablespoon of butter, brown sugar, salt and vanilla until smooth.
  10. Spoon filing over the pecans in the muffin cups.
  11. Top with remaining pecans.
  12. Bake at 325*F. for 25 minutes or until set.
  13. Cool completely before removing from muffin tins.
  14. Make about 24 tiny pecan pies.

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