Celebrating Modern Jewish Living Through Food, Tradition, and Family
Mini Pecan Pies
Our mini pecan pies make it almost too easy to indulge–no need to make a whole pie to enjoy this classic dessert. These two-bite treats hit the spot!
The Backstory: I cannot wait to make this recipe. My husband is a pecan pie fanatic and when I first read this recipe for mini pecan pies, a gift to me from Barbie Levine, a beloved family friend of my dearest friend Kerri, (Jewish geography, here we go), I started counting the days until Thanksgiving. This recipe has already been slated in my mind as one of my Thanksgiving desserts and I already know that it’s going to be a huge hit. More of the Backstory after the recipe…
Mini Pecan Pies
Delicious mini pies...what could be better? Brown sugar, pecans, and vanilla combine to make the perfect mini pecan pie that you can hold in your hand, encased in a cream cheese and butter crust. How many days until Thanksgiving?
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 24 pieces
Ingredients
For the Shells
- 1/2 cup butter, at room temperature
- 1 3 oz. package of cream cheese
- 1 cup all purpose flour sifted
For the Filling
- 1 egg, well-beaten
- 3/4 cup brown sugar
- 1/4 tsp. Kosher salt
- 1 tbsp. melted butter
- 1/2 tsp. vanilla
- 1 cup chopped pecans
Instructions
-
Cream butter and cream cheese in mixer until light and fluffy. Add flour and beat until blended. Put a teaspoon of mixture in each miniature muffin cup, pressing with fingers, forming a shell.
-
Combine filling ingredients and spoon into shell.
-
Bake at 350 degrees for 18-20 minutes or until delicately brown.
…The Backstory continues: As a long-time baker, I already know that the cream-cheese crust is going to be rich (but not too) and delicious. The filling is just gorgeous, as you can see below, and these are so much easier to make and commit to, than the time it takes to make a full blown pecan pie. Barbie–thank you!!! I can’t wait to make these little beauties. They are the perfect fall dessert.
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Jodi Luber
Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
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