MINI PECAN PIES

 

These were very time-consuming in the beginning as we attempted to neatly spoon the egg mixture over the pecans so that errant drips would not cause the pastry to stick to the pan when baked. Then, I hit on the idea of pouring the egg mixture through a funnel into a squirt bottle and voila! It became neat and easy to get the mixture where it was supposed to go. A small, thin offset spatula is invaluable for removing these types of pastries from the pan.

Mini Pecan Pies

• 6-oz. cream cheese, softened
• 1 cup unsalted butter, softened plus 2 Tbsp.
• 2 cups all-purpose flour
• 2 beaten extra-large eggs
• 1-1/2 cups packed brown sugar
• 2 Tbsp. unsalted butter, softened
• 1 Tbsp. pure vanilla extract
• dash of kosher salt
• 1-1/2 cups broken pecans

1. Blend cream cheese and the 2 cups of butter. Stir in flour. Wrap dough in plastic wrap and chill for at least 1 hour.

2. Shape dough into 48 1-inch balls. A mini ice-cream scoop is useful to portion the dough.

3. Place in ungreased 1-3/4-inch mini-muffin pans; press dough over bottoms and completely up sides of pans.

4. In small bowl, beat together egg, brown sugar, the 2 Tbsp. butter, vanilla, and salt just until smooth.

5. Divide the pecans among the pastry shells.

6. Spoon or squirt (from a squirt bottle) about 1/2 Tbsp. of the egg mixture over the pecans in each shell.

7. Bake in 325°F. oven for 25-30 minutes, or until filling is set and pastry is golden.

8. Cool and remove from pans. They are easier to remove while still slightly warm.

These freeze well, in a single layer, in an airtight container. Makes approximately 48 mini pecan pies.