Side Pannel
Petite Deep Dish Pecan Pies
Petite Deep Dish Pecan Pies
- Recipe Submitted by Cassata on 09/30/2014
Category: Pies
Ingredients List
- For the Dough:
- 1 cup unsalted butter
- 6 ounces cream cheese
- 2 cups all-purpose flour
- For the Filling:
- 11â„2 cups light brown sugar
- 2 cups pecan halves
- 2 eggs
- 2 tablespoons unsalted butter, melted
- 1â„2 teaspoon vanilla extract
Directions
1. Preheat the oven to 350 degrees. Spray muffin tins with non-stick spray.
2. For the dough, mix together the butter, cream cheese and flour on low until all of the flour is incorporated. Cover and refrigerate for about an hour.
3. Roll out the dough onto a floured surface. Divide the dough into 12 balls. Roll out each ball until it is big enough to fit in a muffin cup. Press dough into muffin cups and pinch the tops to create a fluted edge.
4. To make the filling, mix together the brown sugar, pecans, eggs, melted butter and vanilla. Pour into muffin cups evenly amongst them.
5. Bake for 20 to 25 minutes or until the tops are set. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. The petite pies can be stored in an airtight container at room temperature.
2. For the dough, mix together the butter, cream cheese and flour on low until all of the flour is incorporated. Cover and refrigerate for about an hour.
3. Roll out the dough onto a floured surface. Divide the dough into 12 balls. Roll out each ball until it is big enough to fit in a muffin cup. Press dough into muffin cups and pinch the tops to create a fluted edge.
4. To make the filling, mix together the brown sugar, pecans, eggs, melted butter and vanilla. Pour into muffin cups evenly amongst them.
5. Bake for 20 to 25 minutes or until the tops are set. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. The petite pies can be stored in an airtight container at room temperature.
Tweet