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Miniature pecan pies pretty much sums up the flavor but these are even better. I don’t care for pecan pie as it is too sweet for me. However this portion-controlled delicate golden brown crust filled with a gooey pecan filling is just right.
For the cheese pastry:
Blend together cream cheese and butter, stir in flour. Chill covered about 1 hour in the refrigerator. Shape into 24 one-inch balls. Place in ungreased (I give it a little spray with nonstick spray for good measure) Teflon-coated mini muffin pan. Shape into small pie crusts.
For the filling:
Mix brown sugar, egg, Karo syrup, butter, vanilla extract, salt and pecans. Put 1 teaspoon of filling into each pastry and bake for 25 minutes in a preheated 325ºF oven. Cool and remove from pan.
Makes 2 dozen.
Recipe from Little Rock, Arkansas, as found in an old Midwest-based company cookbook.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!