I’ve realized that I should have dubbed this series 12 Weeks of Christmas Goodies rather than Cookies but it’s too late now. I apologize to any of you that were totally excited about pure cookie bliss. Hopefully these will make up for any disappointment. Who doesn’t love a mini treat?
Today, I bring you one of our family favorites…Mini Pecan Pies. These are a must during the holidays in our home. They are usually my brother’s requested dessert. Each person in my family has different favorites so we each get our own dessert. Yes, you heard that right. There are always about 4 desserts at the holidays (if not more) because we just can’t choose and my mom always wants each of us to have our most cherished sweet treat. A few of us usually agree on something pumpkin while the rest go on with their choices. It’s a bit excessive but it has become tradition and you just can’t mess with that.
I am a big fan of crust so these are so much better than a big, traditional pie because the crust to filling ratio is more equal. Plus, there is no rolling involved making me a very happy girl! They are pretty simple to put together and look so cute piled up on a serving tray or in a cookie tin.
Mini Pecan Pies
1 stick butter, room temperature
3 oz. cream cheese, room temperature
1 cup flour
1 egg, slightly beaten
3/4 cup dark brown sugar
1 tsp. butter, melted
1 cup pecans, finely chopped
1 tsp. vanilla
1. For the crust: cream butter and cream cheese then mix in flour. Make 24 balls from the dough and press in mini muffin tin.*
2. Stir together filling ingredients. Evenly fill dough cups. Bake at 350 degrees F for about 20 minutes.
*This mini tart shaper makes this step so much simpler. All you have to do is place a ball of dough in the mini muffin cup and then press down with the tool. It pushes the dough down over the bottom and up the sides. So simple.