Sunday, February 19, 2012
Mini Pecan Pies
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.
1/2 cup finely chopped pecans
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!