We used to make Mini Pecan Pies when we lived in New York, so that our friends could have a little taste of Texas. These delicious one-bite pies melt in your mouth because the crust isn’t a traditional pie crust, but rather a cream cheese and butter pastry. (You just can’t go wrong wtih a cream cheese and butter combo!) We received this recipe at a wedding shower, and you can see from the “loved” look of our recipe card that we have made these many times … or perhaps we are just messy cooks, but nevertheless, here are a couple of tricks that we have learned through the years which are not mentioned on our card. 1. Use the dough in small amounts leaving the part you are not using in the refrigerator so that the dough stays cool. This is because the warmth of your thumb as you make the tiny pie crusts will make them too thin on the bottom. 2. Generously grease the muffin tin, so that it is easy to pop them out. 3. Don’t overfill the pecan filling, as it grows a little bit, and if it overflows and sticks to the pan, it’s a mess to pry them out. 4. Quickly pack them in packages for friends, so that you don’t accidentally eat a couple or ten.
Mini Pecan Pies (24 pies)
1 3-oz pkg cream cheese
1 cup sifted flour (I actually use a little more flour
for easier shaping of the crusts
1 stick margarine
3/4 cup brown sugar
1 t.eaaspoon vanilla
1 tablespoon butter
dash of salt
2/3 cup chopped pecans
Cheese Pastry: Let cheese and margarine soften at room temperature. Blend in flour. Chill slightly, about one hour. Shape into two dozen 1” balls. Press dough in bottom and sides of teacake pans. (Fun part for children–wash hands first!)
Pecan Filling: Beat together egg, sugar, butter, vanilla and salt just until smooth. Add pecans. Place in pastry lined cups and bake in slow oven 325 degrees for 25 minutes until filling is set; cool and remove from pans. Pop one in your mouth … just to make sure it is good enough to share with friends.