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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.
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