Submitted by J Acklen Livingston, TX
on Sunday, July 07, 2002
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Makes:
24 servings
Prep Time:
30 minutes
Cook Time:
25 minutes
Ready In:
55 minutes
Whether you pronounce it "pih KAHN" or prefer "PEE kan" , one of the most common desserts with the pecan as a central ingredient is the pecan pie. Here is the bite size version of the ever popular dessert.
Editors Note: This is really a great recipe. We have updated the instructions based on our readers comments as previous instructions were somewhat vague.
Ingredients
Crust
3 ounces Philadelphia Cream Cheese
1 stick butter
1 cup flour
Filling
3/4 cup light brown sugar
1 egg
1 tbsp margarine
1 tsp vanilla
dash of salt
2/3 cup pecans chopped
Directions
Allow the butter and cream cheese to soften at room temperature. In a glass bowl, mix cream cheese and butter with a mixer until fluffy. Then (using your hands) mix in the flour. Separate mixture into four equal parts and flatten each into a rectangular shape as this will make it easier to ball the dough. Allow the pastry to chill from one-half hour to a few hours.
Preheat oven to 350F
Prepare filling by mixing all ingredients gently. Use a spoon, not a mixer. Refrigerate mixture is not using right away until muffin tins are ready to fill.
Take one pastry portion and cut into 12 equal pieces. Spray your muffin tins lightly with PAM. Roll each piece into a ball and then form the ball into the muffin tin in the shape of a crust. Fill each tart about 3/4 full.
Bake 350 degrees for 25 minutes or until light golden brown.
