Ingredients for Tiny Pecan Pies
- 8 ounces (225g) softened cream cheese
- 1/2 cup (115g) unsalted butter, plus 1 tablespoon (14g) melted unsalted butter
- 2 cups (250g) all-purpose flour
- 2 large eggs
- 1/2 cup (100g) packed light brown sugar
- 1/4 teaspoon salt
- 1 cup (100g) chopped pecans
- Vanilla Extract
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How to Make Tiny Pecan Pies
- Preheat oven to 325°F (165°C).
- In a medium bowl, cream together 8 ounces (225g) of softened cream cheese and 1/2 cup (115g) of unsalted butter until smooth.
- Gradually add 2 cups (250g) of all-purpose flour, mixing until a dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a 2-inch cookie cutter or a knife to cut out 24 circles.
- Gently press each circle into a mini muffin tin, ensuring the dough goes up the sides and covers the bottom.
- Sprinkle 1/2 cup (50g) chopped pecans into the bottom of each prepared muffin cup.
- In a separate bowl, whisk together 2 large eggs, 1 tablespoon (14g) melted unsalted butter, 1/2 cup (100g) packed light brown sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until well combined.
- Evenly spoon the pecan filling over the pecans in each muffin cup.
- Top each pie with the remaining 1/2 cup (50g) chopped pecans.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is set.
- Let the pies cool completely in the muffin tin before carefully removing them.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
18g
Carbs
3g
