I made these "miniature" pecan pies for a football party on New Year's Day, but I haven't gotten around to posting it until now. I got this recipe from Gourmet magazine, and I took the a hint from At the Baker's Bench and added a little sugar to the crust as well. These are wonderful little bite-sized treats that I will definitely make again. I used a canister for a roll of film to form the crust in the mini-muffin tins. I simply placed the ball of dough into the tin and firmly and evenly pressed the canister into the dough. It will push the dough up the sides and form a well for the filling. If you like pecan pie, you will love these.
- 1 stick (1/2 cup) plus 1 tablespoon butter, softened slightly
- 3 ounces cream cheese, softened slightly
- 1/4 cup sugar
- 1 cup all-purpose flour
- 1 large egg
- 3/4 cup firmly packed light brown sugar
- 1/2 cup chopped pecans
- 1/8 teaspoon vanilla
- In a bowl combine 1 stick of the butter, and the cream cheese, stir in the flour, and form the dough into a ball. Divide the dough into 24 pieces and press the pieces into the bottom and up the sides of 24 small (2-tablespoon) muffin tins.
- In a small bowl beat the egg lightly with the brown sugar and stir in the pecans, the remaining 1 tablespoon butter, the vanilla, and a pinch of salt. Divide the filling among the pastry-lined tins, bake the tassies in a preheated 350° F oven for 25 minutes, or until the filling is puffed slightly and the pastry is golden, and let them cool on a rack. Makes 24 confections.