Tiny pecan pies! I love the tiny pies. Also, bonus … you can hold one and pretend you’re a giant.
You’re going to want to double this recipe. And then, after you’ve made them, and tried one to make sure it is okay, then tried another one after they cooled completely (cuz you can’t be sure if it was just good warm or if room temp caused some serious quality issues), and then grabbed a couple to eat while binge watching season six of Supernatural …
I mean, not that that has ever happened to me. I’m just saying … make extra.
These are staples in my Christmas baking. Mama always made them, too, though she stopped making them if she knew I’d be there for the holidays, because I’d always show up with a hugical platter of baked goods.
- 3 oz cream cheese
- ½ cup butter
- 1 Tbsp butter
- 1 cup flour
- 1 egg
- ¾ cup brown sugar, packed
- 1 tsp vanilla
- Dash salt
- 2/3 cup chopped pecans
Preheat oven to 325°. Combine cream cheese, ½ cup butter, and flour. Mix thoroughly and chill, covered, for one hour. Divide into 24 small balls and press into the sides and bottom of ungreased miniature muffin pans. Combine eggs, brown sugar, vanilla, salt and remaining butter. Beat until smooth. Sprinkle pecans into tart shells. Divide egg mixture evenly among the tarts, pouring on top of pecans. Bake 20-25 minutes until pastry is golden brown.