These bite-sized pecan pies are a festive addition to any dessert spread or cookie platter.
By Kelsey Hilts
I have to admit that as a child these were never my favorite. My mom would make them year after year as part of her traditional elaborate Christmas cookie gift baskets and I would always pass them over, opting instead for spritz, sugar cookies or some other more kid-friendly treat. But over the years my palate has continued to change and suddenly these little bite-sized pecan pies are one of my absolute favorites.
Though making miniature pies seems like a time-consuming process they are
actually very quick and easy and the ingredient list is small which is always a
bonus. They are a festive addition and will provide some visual variety to any
dessert spread or cookie platter. This is my family’s recipe that my mom has
used all of these years. I hope that you enjoy these sweet little pecan
tassies as much as we have.
- 3 ounces of cream cheese
- ½ cup butter, softened
- 1 cup flour
- ¾ cup brown sugar
- 1 egg
- 1 Tbsp butter, melted
- ¾ -1 cup chopped pecans.
- Mix the cream cheese and the butter.
- Add 1 cup flour and knead the dough by hand or mix it until it is smooth.
- Cover it with plastic wrap and let it chill for one hour so that it is easier to work with.
- Mix the filling ingredients.
- Form 2 dozen 1-inch balls of dough (roughly ⅜-ounce each).
- Press each dough ball into a greased mini muffin tin, making a shallow indentation but being careful not to poke through to the pan.
- Fill each crust with the pecan filling and bake the pecan tassies at 325 degrees for 20-25 minutes until the mini pecan pies are golden brown and starting to bubble.
Kelsey Hilts is the founder of Itsy Bitsy Foodies, an online resource for families looking for ways to spend more time together enjoying food and exploring the world beyond the children’s menu.