Almost every time we get together with my husband’s side of the family, someone makes these mini pies. He comes from a rather large family, so I was never too sure who always brought these little treats. After a while, I finally asked my husband’s cousin Veronica if she knew who makes them. She graciously gave me the recipe right away. I was so surprised at how simple the recipe was. Literally 3 ingredients for the dough and 3 ingredients for the filling. They usually make them with walnuts, but Veronica said pecans work fine too. So I decided to use pecans and call them mini pecan pies. If you have a family potluck coming up for Thanksgiving or Christmas, these will be a favorite at your party. The buttery dough combined with the caramelized brown sugar and crunchy pecans are simply irresistible. This recipe makes about 35 mini pies so it’s just the right amount for a party.  mini pecan pies

Ingredients:
Dough:
8 oz cream cheese
1 cup cold butter (equal to 2 sticks)
2 cups flour

Filling:
2 cups pecans, chopped
2 cups brown sugar
2 eggs

Instructions:

1. In a large bowl, combine the chopped pecans, brown sugar, and eggs. Then set aside.

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2. In a separate bowl cut the cold butter into the flour until the butter becomes pea sized.

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3. Then combine the cream cheese with the butter and flour. At this point I just used my hands because the dough begins to form into one piece.

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4. Scoop out 1 tablespoon sized pieces of the dough and form them into balls. Then place them into a greased mini muffin tin.

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5. Using your fingers flatten out each ball so it takes up the shape of the hollow tin. Then fill each pocket with 1 tablespoon of the pecan filling.

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6. Bake at 350 degrees Fahrenheit for about 20-25 minutes. After the pecan pies cool, you can leave them as is or drizzle a little bit of semisweet chocolate on top.

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5.0 from 4 reviews
Mini Pecan Pies
 
Prep time
Cook time
Total time
 
Author:
Serves: 35 mini pies
Ingredients
  • Dough:
  • 8 oz cream cheese
  • 1 cup cold butter (equal to 2 sticks)
  • 2 cups flour
  • Filling:
  • 2 cups pecans, chopped
  • 2 cups brown sugar
  • 2 eggs
Instructions
  1. In a large bowl, combine the chopped pecans, brown sugar, and eggs. Then set aside.
  2. In a separate bowl cut the cold butter into the flour until the butter becomes pea sized.
  3. Then combine the cream cheese with the butter and flour. At this point I just used my hands because the dough begins to form into one piece.
  4. Scoop out 1 tablespoon sized pieces of the dough and form them into balls. Then place them into a greased mini muffin tin.
  5. Using your fingers flatten out each ball so it takes up the shape of the hollow tin. Then fill each pocket with 1 tablespoon of the pecan filling.
  6. Bake at 350 degrees Fahrenheit for about 20-25 minutes. After the pecan pies cool, you can leave them as is or drizzle a little bit of semisweet chocolate on top.