These classic cream cheese tassies are loaded with a buttery pecan pie filling laced with orange. Make and freeze them ahead.
Oxmoor House MAY 2001
Whisk first 5 ingredients just until blended. Stir in melted butter, vanilla, and pecans. Spoon filling evenly into Pastry Cups, filling three-fourths full. Bake at 325° for 25 minutes or until set. Cool 3 minutes in pans. Remove from pans, and cool on a wire rack.
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