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Ingredients1 h servings 139
Original recipe yields 24 servings (2 dozen pies)
- Beat cream cheese and margarine together in a bowl using an electric mixer until smooth and creamy. Slowly add flour and continually mix until dough is smooth. Refrigerate mixture for 15 minutes.
- Beat brown sugar, egg, cinnamon, and vanilla extract together in a bowl until smooth; add pecans and stir.
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups.
- Spoon dough, about 1 tablespoon per pie, into each muffin cup. Press dough into the bottom and up the sides of each cup, creating a pie shell. Fill each shell with pecan mixture.
- Bake in the preheated oven until pies are set, about 30 minutes. Cool pies on waxed paper.
- Melt chocolate in a small saucepan over low heat, stirring constantly. Dip a fork into melted chocolate and drizzle over pies.
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- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 139 calories; 9.2 13.5 1.8 13 129 Full nutrition