Tiny Pecan Pies
I recently brought in a batch of these to one of my classes, and they were quite popular, so I figured that it’d be nice to type the recipe up for everyone to be able to make their own.
First off, make the crust:
Beat together 1 cup butter and 6 ounces of cream cheese. Stir in 2 cups of flour. Cover the mixture and allow it to chill for an hour. Meanwhile, set the oven to 350, since it’ll probably take a while to warm up.
While that’s chilling, we’ll make the filling. Beat together 2/3 cup sugar, 1/3 cup of stick margarine or butter, already melted, 1 cup of corn syrup, 1/2 teaspoon salt, and 3 large eggs. When that’s well blended, stir in 1 cup broken pecans.
When the crust mixture has had time to chill, form it into 1″ balls and press it into 1 3/4 inch muffin cups. Fill these with the pecan filling – depending on how much you like pecans, you may want to mix in another 1/2 cup or so of pecans. Put the result in to bake for 25-30 minutes, until the crust is golden brown.
This random wooden thing was marginally smaller than the cupcake-sized-indentations in the previously shown cupcake making tray thing, and was quite helpful (when rolled in flour, to keep it from sticking) for smashing the crust bits into shape.