Celebrating Modern Jewish Living Through Food, Tradition, and Family
Our mini pecan pies make it almost too easy to indulge–no need to make a whole pie to enjoy this classic dessert. These two-bite treats hit the spot!
The Backstory: I cannot wait to make this recipe. My husband is a pecan pie fanatic and when I first read this recipe for mini pecan pies, a gift to me from Barbie Levine, a beloved family friend of my dearest friend Kerri, (Jewish geography, here we go), I started counting the days until Thanksgiving. This recipe has already been slated in my mind as one of my Thanksgiving desserts and I already know that it’s going to be a huge hit. More of the Backstory after the recipe…
Mini Pecan Pies
For the Shells
- 1/2 cup butter, at room temperature
- 1 3 oz. package of cream cheese
- 1 cup all purpose flour sifted
For the Filling
- 1 egg, well-beaten
- 3/4 cup brown sugar
- 1/4 tsp. Kosher salt
- 1 tbsp. melted butter
- 1/2 tsp. vanilla
- 1 cup chopped pecans
Cream butter and cream cheese in mixer until light and fluffy. Add flour and beat until blended. Put a teaspoon of mixture in each miniature muffin cup, pressing with fingers, forming a shell.
Combine filling ingredients and spoon into shell.
Bake at 350 degrees for 18-20 minutes or until delicately brown.
…The Backstory continues: As a long-time baker, I already know that the cream-cheese crust is going to be rich (but not too) and delicious. The filling is just gorgeous, as you can see below, and these are so much easier to make and commit to, than the time it takes to make a full blown pecan pie. Barbie–thank you!!! I can’t wait to make these little beauties. They are the perfect fall dessert.