Mini Pecan Pies
Ingredients:
- cream cheese, softened - 6 ounces
- butter, softened - 2/3 cup
- flour - 2 cups
- salt - pinch
- chopped pecans - 1 cup
- eggs, beaten - 3
- packed dark brown sugar - 1 cup
- Karo syrup - 3/4 cup
- butter, melted - 2 T
- vanilla extract - 1 t
- salt - 1/2 t
Instructions:
In a bowl, beat together cream cheese and 2/3 cup butter. Beat in flour and pinch of salt until combined, divide dough in half. Flatten each half into a circle about 1 inch thick, wrap in plastic wrap, place in refrigerator for 1 hour. Roll dough into 2 inch balls and flatten them. Place a flatten ball into a 3 inch muffin cup, forming dough into a shell, have dough form a lip above the cups.
Sprinkle pecans evenly in pastry cups. In a bowl, whisk together eggs, brown sugar, corn syrup, 2 T butter, vanilla extract and 1/2 t salt until blended. Pour mixture evenly over pecans until pastries are full.
Bake in preheated 350 degree oven for 30 - 35 minutes or until set. Serve with a dollop of whipped cream or ice cream. Yields 12 mini pies.
