Sunday, February 19, 2012

Mini Pecan Pies


Crust
1/2 cup (1 stick) butter at room temperature
1 pkg (3 oz.) cream cheese at room temperature
1 cup all purpose flour
1/4 tsp. salt

In a medium size bowl cream butter and cream cheese using an electric mixer on medium until smooth.  Add four and reduce speed to low.  Beat until dough forms a ball.

Filling
1/2 cup finely chopped pecans
1 egg
3/4 cup light brown sugar, packed
1 Tbsp. butter, melted
1/2 tsp. vanilla extract
1/8 tsp. grated nutmeg
1/8 tsp. ground cinnamon

In a medium size bowl, mix egg, sugar, butter, vanilla, nutmeg and cinnamon until well blended.

Preheat oven to 350 degrees.  Divide dough into 4 equal pieces.  Divide each of the 4 pieces into 6 equal parts.  Roll each of the small pieces into balls.  Spray mini muffin pan with non-stick spray.  Flatten each dough ball into a circle that will fit inside each muffin tin forming a pie shell.  Spoon 1 tsp. of nuts into each shell.  Spoon in 1 1/2 tsp. of egg mixture over pecans.  Bake 15 minutes at 350 degrees.  Lower temperature to 325 degrees and bake another 10 minutes.

Comments - I found this recipe in a magazine and knew it had to be delicious and it is.  I did delete and change a couple of ingredients.  I omitted the salt in both the crust and filling.  I also omitted the cornmeal that the original recipe called for in making the crust.  I also increased the amount of cinnamon from a pinch to 1/8 tsp.  Changes.  I want to make this recipe using dried apples instead of pecans.  I feel sure it will be delicious!
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