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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary

prep:
1 hr
cool:
30 mins
total:
1 hr 30 mins
Yield:
Serves 8 to 12 (makes 24)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

  • 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.

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

Nutrition Facts

241 calories; calories from fat 53%; protein 3.2g; fat 14g; saturated fat 6.8g; carbohydrates 26g; fiber 1.2g; sodium 100mg; cholesterol 63mg.
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