Tiny Pecan Pies

Ok.. these are wonderful.. with a budget friendly  2/3 cup of pecan pieces compared to a pecan pie containing at least one cup of pecans.  Once again, these were served with our church family at our weekly potluck.  Another keeper!

Tiny Pecan Pies

3 oz cream cheese
1/2 cup + 1 TBS butter
1 cup sifted flour
1 egg
3/4 cup brown sugar
1 tsp vanilla
pinch of salt
2/3 cup coarsely broken pecans

Let cream cheese and 1/2 cup butter soften to room temperature. Then blend. Stir in flour and chill about 1 hour. Shape dough into 24  1″ balls. Press on bottom and sides of small cupcake pans (mini muffin tin).

Beat together egg, brown sugar, remaining 1 tbs butter, vanilla, and salt until smooth.  Divide half the pecans among the pastry-lined cups. Add egg mixture and top with remaining pecans. Bake at 325º for 25 minutes or until filling is set. Remove from pans. Makes 24 tarts.

From: The Church Supper Cookbook

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