Mini Pecan Pies – a delicious recipe with cream cheese, butter, flour, egg, brown sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat cream cheese and butter with a mixer, medium speed, until well blended. Add flour and mix well.
2
Cover and refrigerate at least 1 hour or until well chilled.
3
Preheat oven to 357. Divide dough into 24 balls. Place one ball in each of 24 mini muffin pan. Press onto bottoms and up sides of cups to form a shell.
4
Beat eggs lightly in small bowl. Add brown sugar and vanilla, mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full.
5
Bake 25 to 30 minutes or until lightly browned. Let stand 5 minutes then remove tarts from pans. Cool completely on wire racks.
6
Drizzle with melted chocolate and let stand until set.
1156
kcal
Calories
73
g
Fat
113
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 ounces cream cheese, softened, 1/2 cup butter, softened, 1 cup flour, 1 egg, and more.
Yes, Mini Pecan Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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