Tiny Pecan Pies

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!

• Ready In: 55 mins
• Serves: 24

Ingredients

• 3  ounces cream cheese, room temperature
• 1⁄2 cup butter, softened
• 1  cup flour, sifted
• 1  egg
• 3⁄4 cup brown sugar, firmly packed
• 1⁄8 teaspoon salt
• 1  tablespoon butter
• 2⁄3 cup pecans, in pieces (Try Diamond of California Nuts)
• 1  teaspoon vanilla extract

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.