These mini pecan pies are perfect for holiday get-togethers. They're a guaranteed crowd-pleaser and surprisingly easy to prepare!
1 cup butter, softened
1 (8-oz.) package cream cheese, softened
2 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
1 1/2 cups chopped pecans
2 large eggs
2 tablespoons butter, melted
2 teaspoons vanilla extract
1/8 teaspoon salt
How to Make It
Beat 1 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 1 hour.
Place 1 dough ball into each lightly greased muffin cup in mini muffin pans, shaping each into a shell.
Whisk together brown sugar and next 5 ingredients. Spoon into tart shells.
Bake at 350° for 20 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks 20 minutes or until completely cool.
Prep: 45 min., Chill: 1 hr., Bake: 20 min., Cool: 30 min. If you don't have four mini muffin pans, you can bake these in batches. Keep the extra dough chilled until you're ready to use it.
These are delicious but SO time consuming. I followed the recipe exactly and I don't know why another reviewer had an issue with the flavor, they tasted like pecan pies to me. If you have two 24 cup muffin tins, then just roll the balls and put them in the tins to chill, no need for the baking sheet. I found what worked for me was to flatten the dough with my fingers first, then dip the back of a teaspoon in powdered sugar and shape the dough into the cups with that. It's important to get the balls the exact size or the cups could be too doughy if you use too much or too hard to work with if you use too little. I used a level small melon ball scoop's worth and that was just right. I stacked these in a small footed compote then sprinkled with powdered sugar and they looked great. Hope this helps!
When I was child my mother used to make these little cookies at Christmas time and I just couldn't get enough of them. I've kept up the tradition and make them as well however I've altered the recipe a bit and added candied dates and rasins to the filling and I must say they have been quite a hit with my family...simply wonderful!
Love these!! Made them for Thanksgiving and now I am going to make them for Christmas. I rolled them into balls and put them in a freezer bag until I was ready to bake. A bit time consuming, but that is probably because I only have one mini muffin tin. Gonna go and try to find another one today. Very good cookies though.
The crust turned out great but the filling leaves a lot to be desired. These are supposed to taste like mini pecan pies but not even close. I use the Joy of Cooking recipe which uses less brown sugar and dark corn syrup.
Have been using this recipe for 35+ years and have several variations now. The most common substitution is swap the brown sugar to white granulated and the pecans to shredded coconut (like Bakers) and use the same baking info.