Mini Pecan Pies
Mini Pecan Pies, recipe courtesy of Corie Beckermann
1 cup (2 sticks) chilled butter
2 1/2 cups flour
6 oz cream cheese
1/2 tsp salt
1 1/2 cups chopped pecans
2 eggs, slightly beaten
1/4 tsp salt
1/2 tsp vanilla
1 cup brown sugar
1/2 cup corn syrup (light or dark)
2 T butter or margarine, softened
For dough: Mix together flour and salt. Cut the butter and cream cheese into flour mixture with your fingertips. When the mixture looks like coarse crumbs, turn the dough onto a work surface and knead a few times until the mixture comes together into a cohesive whole. Wrap with plastic wrap and place in the refrigerator while you prepare the filling. (Dough can prepared up to 2 days ahead if kept cold.)
For filling: Mix remaining ingredients together in a small bowl.
Assembly: Preheat oven to 350 degrees. Using mini-muffin tins, take a small piece of dough and pat into the cups. Make sure the dough comes up all the way up the side and that there are no holes or cracks in the dough. (Otherwise, the filling will leak and the pies will be hard to extract.) Fill the cups filled with the dough about 2/3 full. Bake about 20-30 minutes or until the crust is light brown.
Sometimes a whole slice of pecan pie during the holidays is too much, especially when you want to try a bit of everything on the platter – so why not just a mini version of this decadent dessert! My mom’s recipe for mini pecan pies is awesome and I can’t remember the last Christmas gathering where these were missing. The crust turns out really flaky because of the cream cheese, it’s a mystery as to why this happens – i guess my mom has a few secrets of her own.