Petite Pecan Pies

This recipe comes from a cookbook put together at First Baptist Church, Bunkie, Louisiana, in 1983. I grew up eating these little pastry delights. Preparation time includes time to chill the dough, and cooking time is for one pan of 24 tarts.

• Ready In: 1 hr 55 mins
• Yields: 48 tarts

Ingredients

• CRUST

• 1  cup butter
• 6  ounces cream cheese
• 2  cups flour
• 1  dash salt

• FILLING

• 2  tablespoons  melted butter
• 1 1⁄2 cups brown sugar
• 2  eggs, beaten
• 2  cups  chopped pecans
• 2  teaspoons vanilla
• 1  dash salt

Directions

1. Preheat oven to 325 degrees.
2. Mix 2 sticks butter, cream cheese, flour and a dash of salt together; chill for one hour.
3. Mix all ingredients for the filling.
4. Place a small ball of the crust mixture in the center of each cup of a mini muffin tin; shape with a tart shaper.
5. Fill each muffin cup 2/3 full with the filling mixture.
6. Bake for 25 minutes at 325 degrees.