AKA Pecan Tassies.
Do NOT use whole pecans in this recipe -break or chop them up first. We've tried using whole pecans before to make them look fancier, but the mini pecan pies tend to "explode" all over the oven!
I've made these enought that I can get the "crust" pretty thin - so I usually end up making 2-3 batches more of the filling for 1 batch of the dough.
| Single batch | "Double" | |
|---|---|---|
|
Dough Ingredients: |
||
| 1/4 lb butter | 2/3 lb = 1 1/3 cup | |
| 3 oz cream cheese | 8 oz | |
| 1 cup flour | 2 2/3 cup | |
| Filling Ingredients: | ||
| 1 egg | 2 to 3 | |
| 1 cup solidly packed brown sugar | 2 2/3 cup | |
| 1 tsp vanilla | 3 tsp | |
| chopped pecans | ||
Directions:
Cream butter and cream cheese. Work in flour. Line small muffin tinswith the dough. Break 3 pecan halves into each cup.
Stir the egg with a fork. Add the brown sugar and vanilla. Fill eachmuffin cup with this mixture. Add chopped pecans on top. Bakeat 350° for 35 minutes.