1 stick of margarine or butter, softened
1 cup flour
Dash of salt
Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4″ muffin tins (press dough in bottom and sides with fingers, do not leave any holes).
1 cup flour
Dash of salt
Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4″ muffin tins (press dough in bottom and sides with fingers, do not leave any holes).
Filling:
2 eggs, beaten
1 cup brown sugar
2 Tablespoon margarine or butter, melted
1 teaspoon vanilla
Dash of salt
1 cup pecans, chopped
2 eggs, beaten
1 cup brown sugar
2 Tablespoon margarine or butter, melted
1 teaspoon vanilla
Dash of salt
1 cup pecans, chopped
Directions
Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.
These look the perfect size servings, I have never made a pecan pie and I am seeing so many versions this month. You should share your recipe on #omhgff.
ReplyDeleteThank you for co-hosting with us each week!
Always love tarts and that pecan filling is awesome. Cheers from NYC and #OMHGWW party :)
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