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Pecan Date Mini Pies

Photo: Annabelle Breakey; Styling: Robyn Valarik


Prep time 1 hr
Cool time 30 mins
Yield Serves 8 to 12 (makes 24)
How do you go one better on a classic? Add honey and dates to the filling, make a press-in cream cheese crust, and miniaturize.


  • 1 1/3 cups flour
  • 1/2 cup butter, cut into chunks
  • 3 ounces cream cheese, cut into chunks
  • 1 large egg yolk
  • 1 large egg
  • 1/2 cup packed light brown sugar
  • 2 tablespoons honey
  • Pinch of salt
  • 1/2 cup chopped toasted pecans
  • 1/4 cup chopped dates

Nutrition Information

  • calories 241
  • caloriesfromfat 53 %
  • protein 3.2 g
  • fat 14 g
  • satfat 6.8 g
  • carbohydrate 26 g
  • fiber 1.2 g
  • sodium 100 mg
  • cholesterol 63 mg

How to Make It

  1. Preheat oven to 375°. Make crust: In a food processor, whirl flour, butter, and cream cheese until coarse crumbs form. Add egg yolk and whirl until dough comes together.

  2. Pull off a scant tbsp. of dough and press evenly over bottom and up sides of one cup in a 24-cup mini muffin pan. Repeat for all cups. Chill while making filling.

  3. Make filling: Whisk together egg, brown sugar, honey, and salt in a bowl. Stir in pecans.

  4. Sprinkle dates evenly over bottoms of muffin cups. Spoon pecan filling on top until full but not overflowing.

  5. Bake until crusts are golden brown, 15 to 20 minutes. Cool on a rack about 10 minutes, then run a knife along edges and lift out pies to rack to cool completely.

  6. Note: Nutritional analysis is per 2-pie serving.