Pecan pie is GI Joe’s favorite dessert. No that is incorrect! Any dessert is GI Joe’s favorite dessert. Before I could get these little babies cooled good, he had popped two of them in his mouth as we were about to eat dinner. Dessert before dinner can be a good thing!
These are cute little pies that would be good to serve at a party. If you are looking for a great recipe for the larger type pecan pie , you should check out Bakerella . She just posted a great recipe. Check it out if that is what you are looking for at www.bakerella.com . It is the December 14 post. Enough about that. Let’s get started on making these Pecan Tassies.
This is what you will need for the crust.
The butter and cream cheese should be at room temperature so you can easily work in the flour. I was being very impatient and here is what I did.
I put the mixing bowl on top of my crockpot to soften the butter and cream cheese faster. I thought it was a pretty good idea. It worked!
While the dough is chilling the filling can be made. It is so easy!
For the filling beat together egg, brown sugar, 1 T butter, 1 t vanilla and a dash of salt until smooth. Divide the pecans putting half in the filling and save the other half to place on top of the filling.
At this point you might need to put part of the dough back in the refrigerator. It really depends on how fast you work and how warm your kitchen is. You do not want it too firm because it will be too hard to work with.
Using miniature muffin pans press each ball of dough into the pan with your finger. Start by making an indention in the middle then pressing outward. Be careful not to make the bottoms too thin because the filling will seep through and it will be hard to remove them from the pan. That’s what happened to the two that GI Joe just popped into his mouth. I guess he though they were good enough to eat , but not take a picture of.
Bake at 325 degrees for about 25 minutes or until the filling is set. Cool and remove from the pans.
Here is the recipe for you to enjoy!
- 1 3-oz. cream cheese
- 1/2 cup butter
- 1 cup sifted all purpose flour
- 1 egg
- 1 T butter
- 3/4 cup brown sugar
- 1 t vanilla
- 1/2 cup chopped pecans
- dash salt
Cheese pastry – Let cream cheese and butter soften at room temperature. Blend together. Stir in flour. Chill for about 30 minutes. Shape into 24 1- inch balls. Place in ungreased 1 3/4 in. muffin pans. Press dough against bottoms and sides.
Pecan filling – Beat together egg, brown sugar, 1 T butter, vanilla and salt until smooth. Divide half the pecans among egg mixture and t0p with the remaining pecans. Bake in a 325 degree oven for 25 minutes or until filling is set. Cool. Remove from pans.
The Teacher Cooks