Mini Pecan Pies
This is my family’s most favorite dessert. The pie just melts in your mouth!
Ingredients for the pastry:
- 1 cup all-purpose flour / plain flour / maida flour
- 3-ounce cream cheese
- 1 stick (4 ounce) unsalted butter
Ingredients for the filling:
- 1 cup chopped pecans
- ¾ cup sugar (option to reduce to 2/3 cup)
- 1 teaspoon vanilla extract/vanilla essence
- ¼ teaspoon salt (optional)
- 1 egg (you can substitute with applesauce or 1 tablespoon ground flaxseed and water)
Heat the oven at 350-degree F.
You will need one 24 mini muffin pan or two 12 mini muffin pans. Spray or grease the pans and set aside.
Two ways to make the pastry:
Food processor - take the flour, cream cheese and butter. Process the mixture till it forms a ball. Takes less than 2 minutes. Remove the pastry ball and divide in 24 parts.
By hand method - cream the butter and cream cheese till fluffy. Add the flour and mix well. Divide the pastry in 24 parts.
To prepare the filling:
Mix all the filling ingredients in a bowl and set aside.
Take a ball of pastry and press it evenly in your palm to about 2 inches in diameter. Press the pastry in the muffin pan. Repeat the process for the remainder of the pastry. Take the filling mixture and add about 1 teaspoonful of the mixture in each pastry cup. Do not over fill otherwise the pies filling with explode to the sides when baking. If you run out of the filling mixture, then you have filled too much in each pastry cup.
Bake at 350-degree F for 20-25 minutes until the pastry is golden brown. Do not over bake.
Remove the pies from the pan once they have cooled slightly. Set on a serving platter.
Serve on its own or with vanilla ice-cream.
[Makes 24 pies]