"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mini Pecan Pies Recipe

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This recipe for Mini Pecan Pies, by , is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Sneed

Category:
Category:

Ingredients:  
Ingredients:  
3 ounces cream cheese, room temperature
1/3 cup butter (room temp)
1 cup flour

1 egg
3/4 cup lt brown sugar
1 tbsp softened butte
1 tsp vanilla
3/4 cup broken pecan pieces ( be generous measuring these nuts)

Directions:
Directions:
For the dough:
blend cheese and butter, cut in flour until crumbly
Form into a ball-- wrap in plastic wrap.
Chill for 1 hour

Have mini muffin pans (enough for 2 dozen ) Not greased.

Break dough into 2 inch balls, press each ball with fingers into each cup of muffin tin--bottom and up sides.
Chill 20 minutes before filling.

Preheat oven to 325
for the filling:
Divide the broken pecan pieces between the 2 dozen chilled shells
Mix the beaten egg, sugar, butter and vanilla.
Spoon into the dough shells on top of pecan pieces.
Bake for 25 minutes

Number Of Servings:
Number Of Servings:
25 mini pecan pies
Preparation Time:
Preparation Time:
40 minutes including chilling
Personal Notes:
Personal Notes:
Delicious little additions to a dessert buffet or holiday dinner with other desserts. They are to be eaten from your hand, just two bites each.
The recipe is really easy, ounce you get the rhythm down.

 

 

 

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