Miniature pecan pies.

Ruth

Recipe Summary

Servings:
30
Yield:
30 tarts
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Grease 30 tart tins or muffin cups and set aside.

  • To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.

  • To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.

  • Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

Nutrition Facts

209 calories; protein 2.4g 5% DV; carbohydrates 18.2g 6% DV; fat 14.6g 23% DV; cholesterol 39mg 13% DV; sodium 79.2mg 3% DV. Full Nutrition

Reviews (90)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2010
Simply awesome - these definitely taste just like miniature pecan pies! They look adorable and once you pop one in your mouth you'll be hooked. These are so easy to make but people will think you spent hours. I did cut back on the nuts a bit and used 1 & 1/3 cups but other than that I didn't change a thing. I used a miniature muffin tin to bake these and I did get more than 30 - but the more the better with these little gems! Read More
(146)

Most helpful critical review

Rating: 2 stars
11/29/2011
Served these at Thanksgiving and they were okay nothing great. Not as flavorful as I had hoped. Used a mini muffin tin and had twice the filling needed. Read More
(8)
111 Ratings
  • 5 star values: 76
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/22/2010
Simply awesome - these definitely taste just like miniature pecan pies! They look adorable and once you pop one in your mouth you'll be hooked. These are so easy to make but people will think you spent hours. I did cut back on the nuts a bit and used 1 & 1/3 cups but other than that I didn't change a thing. I used a miniature muffin tin to bake these and I did get more than 30 - but the more the better with these little gems! Read More
(146)
Rating: 5 stars
07/09/2009
I only used the filling part of the recipe and put it in regular pie pastry shells. I followed the recommendation of other reviewers and cut down on the nuts. They turned out very well. I was unsure if 325 was the correct temperature for regular pastry but it was fine. Update: I made them with the cream cheese pastry and it was fine but I think using regular pastry makes no real difference to the taste. I will just use pie dough from now on. Read More
(57)
Rating: 5 stars
10/02/2011
I'm pretty sure the recipe intends these to be made in normal sized muffin tins, not mini muffin tins. It just says muffin tins in the directions and never mentions mini. You can certainly do either, but I'm pretty sure that everyone who reviewed this and had an issue with the crust vs filling ratio being off made them as mini muffins. I made these in traditional muffin tins and they turned out perfect, I got 30, and I had the right amount of filling for the crust. The crust was flaky and buttery and the filling was delicious. Hope that helps. Read More
(56)
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Rating: 5 stars
11/14/2003
These were great but turned out better once I froze the leftovers and reheated them in the oven. Reheating them gave them a richer crispier taste. Will make again and bake a bit longer. They freeze wonderful so it's easy to have them on hand. Read More
(52)
Rating: 4 stars
12/23/2003
Tasted great. I made 36 tarts with the dough but had enough filling to make another batch the next day. I will remember next time to either double the dough or cut the filling ingredients in half. Read More
(27)
Rating: 4 stars
12/15/2003
These turned out really well. The crust holds together nicely but isn't tough. It browned to a very light golden brown. There should be more gooey filling though. I will decrease the nuts next time so that the spoon isn't so full of nuts each time I fill the shell. I made mini tarts and half a recipe made 24 and I baked for 20 minutes. Read More
(24)
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Rating: 5 stars
04/11/2004
This is a great recipe! If you like a creamier filling cut back on the pecans by about 1/4 cup. Using the small tart tins and making the crust on the thinner side I got @6 dozen of tarts. And there was just enough filling for this number of tarts. Read More
(21)
Rating: 5 stars
12/23/2003
This was a great recipe... I used it to make mini-tarts and could make 3 dozen using the recipe. I had LOTS of filling left over (even though I filled them more than 1/2 full). I also cut back on the nuts. These are awesome though and I'll definitely make them again. Read More
(12)
Rating: 5 stars
10/10/2006
Whenever I make these they're a hit at home or the office. The amount of filling is short of what I think is needed for the amount of dough that's made...I take an additional amount of whole pecans and glaze them with honey and dark corn syrup and spoon them over the tops of the tarts before they go in the oven. It fills them to the top and adds a little extra sweetness! Read More
(12)
Rating: 2 stars
11/29/2011
Served these at Thanksgiving and they were okay nothing great. Not as flavorful as I had hoped. Used a mini muffin tin and had twice the filling needed. Read More
(8)