Mini Pecan Pies

Mini pecan pies are perfectly sweet, with an ooey gooey center filling and flaky buttery crust that will melt in your mouth. So delicious, you can't have just one!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30

Cook Time 20

Total Time 50

Servings mini pies

Calories 126

Author Kim

Ingredients

For the crust:

1/2 cup unsalted butter at room temperature
4 ounces cream cheese at room temperature
1 cup flour

For the filling:

3/4 cup brown sugar
1 large egg
1 tablespoon butter at room temperature
1 teaspoon vanilla extract
3/4 cup pecan pieces

Instructions

For the crust, mix together butter and cream cheese and then stir in flour. I used my stand mixer for this. Roll into 24 small balls. Chill in the refrigerator for 15-20 mins.
Meanwhile, make filling by stirring together filling ingredients.
Preheat oven to 375 degrees F. and spray mini muffin pan with cooking spray.
Press chilled balls into mini muffin pan. Be sure to get the crust up around the sides. I use my thumb and then press some around the sides with my fingers. Fill each tart evenly with filling. They will be pretty full.
Bake at 375 degrees F. for 15-20 mins. Remove from the oven and allow tarts to cool for about 15 mins before removing from pan. I run a butter knife around the sides of the tart to make the removal process easier.

Notes

Tarts keep well in a covered container at room temperature for about 1 week.

Nutrition