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Miniature Pecan Pies




Source of Recipe


You Asked For It: Ft Laud Sun-Sentinel


Recipe Introduction


These can easily be served as finger food even if you decide to put a small spoonful of whipped cream on top.



List of Ingredients




Pastry Shells:

1 (3-ounce) package cream cheese, at room temperature

½ cup (1 stick) butter, at room temperature

1 cup all-purpose flour



Pecan Filling:

¾ cup firm-packed dark brown sugar

1 large egg, lightly beaten

1 tablespoon butter, melted and cooled

½ teaspoon pure vanilla extract

¼ teaspoon salt

½ cup pecan pieces

½ cup sweetened whipped cream, optional




Recipe




To make pastry: In a mixing bowl, combine the cream cheese and butter until smooth. Add the flour and mix well. Cover the bowl and refrigerate the dough at least 1 hour or until firm.

Divide the dough into 24 (1-inch) balls. Place each in a mini muffin cup and press the dough against the bottom and side to form a shell. Refrigerate.



To make filling: Preheat the oven to 350 degrees.

In a mixing bowl, combine the sugar, egg, butter, vanilla and salt. Mix well.

Divide the mixture among the 24 shells (you will be using about 1 1/2 teaspoons in each). Top each with about a teaspoon pecan pieces. Bake about 25 minutes or until the shells are nicely browned. Let cool completely. Serve as is or top each with a teaspoon of whipped cream. Makes 24 mini pies.