I have to admit that as a child these were never my favorite. My mom would make them year after year as part of her traditional elaborate Christmas cookie gift baskets and I would always pass them over, opting instead for spritz, sugar cookies or some other more kid-friendly treat. But over the years my palate has continued to change and suddenly these little bite-sized pecan pies are one of my absolute favorites.
Though making miniature pies seems like a time-consuming process they are actually very quick and easy and the ingredient list is small which is always a bonus. They are a festive addition and will provide some visual variety to any dessert spread or cookie platter. This is my family’s recipe that my mom has used all of these years. I hope that you enjoy these sweet little pecan tassies as much as we have.
- 3 ounces of cream cheese
- ½ cup butter, softened
- ¾ cup brown sugar
- 1 egg
- 1 Tbsp butter, melted
- ¾ -1 cup chopped pecans.
- Mix the cream cheese and the butter.
- Add 1 cup flour and knead the dough by hand or mix it until it is smooth.
- Cover it with plastic wrap and let it chill for one hour so that it is easier to work with.
- Mix the filling ingredients.
- Form 2 dozen 1-inch balls of dough (roughly ⅜-ounce each).
- Press each dough ball into a greased mini muffin tin, making a shallow indentation but being careful not to poke through to the pan.
- Fill each crust with the pecan filling and bake the pecan tassies at 325 degrees for 20-25 minutes until the mini pecan pies are golden brown and starting to bubble.