Photo: Annabelle Breakey; Styling: Robyn Valarik 
Prep Time
1 Hour
Cool Time
30 Mins
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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

Note: Nutritional analysis is per 2-pie serving.

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