Mini Pecan Pies

Mini Pecan Pies
From budgetbytes.com

Ingredients

Crust

  • 8 T salted butter, room temp
  • 4 oz cream cheese, room temp
  • 1 c flour
  • 1 T sugar

Filling

  • 1 egg, beaten
  • ¾ c brown sugar
  • 1 T butter, melted
  • 1 t vanilla extract
  • ⅔ c pecans, chopped
  • Chocolate chips and a bit of milk to melt and drizzle

To serve

Serve with Whipped Cream. Store in fridge. Can also freeze once cooked. If freezing, wrap individually in plastic wrap first.

Instructions

  1. Step 1

    Beat butter and cream cheese for crust in large bowl. Add 1c flour and sugar, beat again until combined. Will look dry, but should stick together when pressed. Let chill in fridge while making filling.

  2. Step 2

    Lightly beat egg, then add brown sugar, (cooled) melted butter, vanilla, and pecans to mixing bowl. Stir to combine. Avoid beating too much or causing too many air bubbles.

  3. Step 3

    Preheat oven to 350F.

  4. Step 4

    Take dough out. Divide into 12 pieces. Roll each piece into a ball, and press into ungreased (regular) muffin tin. Using fingers, PRESS the dough balls into the muffin wells. Press deep into the corners to avoid thick corners. The dough should come up high in the wells, not necessarily all the way though.

  5. Step 5

    Spoon filling evenly between crusts. The filling will only come up about halfway, but fill out as the dough puffs up.

  6. Step 6

    Bake 30 minutes. Allow to cool completely before removing from muffin tin. As they are cooling, melt a few chocolate chips in microwave, ~15s at a time (with a touch of milk to thin it out), to drizzle.