They don't always look the best but they taste amazing! These are bite-size versions of the super indulgent southern pecan pie. They're a bit tricky to make (feel free to use store-bought crust), but they will not disappoint! The crust is light and crispy, while the filling is rich, sweet, and nutty. Best eaten warm with a scoop of vanilla ice cream, but they're delicious on their own as well!
The recipe is here, and pictures of the process are below:
Ingredients:
Butter and Cream Cheese Pastry:
1/2 cup (1 stick) unsalted butter at room temperature (113 g)
3 oz. regular full-fat cream cheese at room temperature (85 g)
1 tbsp. granulated white sugar (13 g)
1 cup all-purpose flour (148 g)
1/8 tsp. salt (1 g)
Pecan Filling:
2 large eggs (~100-110 g)
1 cup firmly packed light brown sugar (210 g)
3 tbsps. unsalted butter, melted and cooled to room temperature (42 g)
1 tsp. pure vanilla extract (5 g)
1/8 tsp. salt (1 g)
1 cup coarsely chopped pecans (109 g)
Directions:
Cream Cheese Pastry: Mix softened butter, cream cheese, and sugar until light and fluffy. Add the flour and salt and mix in, just until combined. Take pastry out, flatten into a disc shape, wrap in plastic, and refrigerate for 1-2 hours or overnight.
On a lightly floured surface roll the pastry until it's about 4 mm thick. Use a 4-inch round cutter to cut the pastry, and then fit the rounds into the muffin tins.
Re-roll extra dough until you have enough for all 12 wells. When you shape the dough into the pan it is okay if it doesn't look pretty.
Place the pan in the refrigerator while you make the pecan filling. Preheat the oven to 375°F.
Pecan Filling: Whisk eggs in a bowl and whisk in brown sugar, melted butter, vanilla, and salt until well combined. Mix in pecans. Pour about 2 tbsp. of the filling into each crust. They puff while baking, so don't overfill.
Bake for about 18-22 minutes until crust is golden.
Makes about 12 cupcake sized pies.
After creaming the cream cheese and butter together.
After mixing the flour and salt into the cream cheese and butter. This dough is ready to store!
Wrap the dough tightly in plastic wrap and refrigerate 1-2 hours or overnight.
The dough is ready to be rolled
After rolling out the dough.
After cutting out the 4 inch circles.
After shaping them into the cupcake pan. I know it doesn't look great but they will taste good I promise!
Cover and refrigerate the crusts while you make the filling
After filling the shells and before baking.
After baking! They're really puffy fresh out of the oven but they settle down when they cool.
My recipe is a modification of the original recipe: https://www.joyofbaking.com/PecanTassies.html
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