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Pastry Crust:
8 oz. cream cheese, softened
1 cup butter
2 cups flour or flour substitute
1 cup pecans, finely chopped
Filling:
2-3 cups pecan halves
4 eggs
3 cups brown sugar
4 tbsp. butter, melted
1 tsp. vanilla
8 oz. cream cheese, softened
1 cup butter
2 cups flour or flour substitute
1 cup pecans, finely chopped
Filling:
2-3 cups pecan halves
4 eggs
3 cups brown sugar
4 tbsp. butter, melted
1 tsp. vanilla
To make pastry crust: Blend all ingredients together. Form pastry shells in the bottoms of muffin tins. Put pecan halves (5 or 6) in pastry shells.
To make filling: Mix eggs, brown sugar, butter, and vanilla together. Pour into miffin tins, covering the pecan halves. Bake at 325 for 25-30 minutes or until crust is light brown. Makes 18 mini pies.
Additional Info
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Source:
From Debbie Prather and Judy Downing
Read 455 times
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Published in
Desserts/Snacks
Tagged under
- [Soy-Free]
- [Peanut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Friday, 27 November 2009 20:56
posted by
Michelle
These are so amazing. We have them every year for Thanksgiving. Well, I didn't have them THIS year...but I sure wish I could have.
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