Mini Pecan Pies

If you’re starting to plan your Thanksgiving menu, be sure to add these to the list. I made them for a friend’s birthday recently, and will be making them again for Thanksgiving because they were so good (and so easy).

As a result of the upcoming finals season, this post will be the last until I come out on the other side (and am then officially half way done with law school). I will be back in mid-December. Happy holidays everyone!

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Recipe adapted from here.

Ingredients
Crust-
1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup flour
1/4 cup cornmeal
1 teaspoon sugar
1 teaspoon cinnamon

Filling-
2/3 cup pecans, chopped
1/2 cup brown sugar
1 tablespoon butter, melted
1 tablespoon water
1 teaspoon vanilla
1 egg

1. In the bowl of your electric mixer fitted with the paddle attachment, mix the butter and cream cheese on a high speed until smooth. Add the flour, cornmeal, sugar, and cinnamon. Once clumps start to form, form into a ball with your hands. Wrap it in plastic wrap and place it in the fridge for half an hour.

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2. Preheat the oven to 350 degrees, and grease two cupcake pans (this makes 24 mini pies).

3. In a bowl, mix the pecans, brown sugar, butter, water, vanilla, salt, and egg. Mix well with a fork.

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4. Break the dough into 24 balls. Place each ball in the cupcake tin and use your fingers to press the dough flat on the bottom and up the sides a bit. Place about 1/2 tablespoon of filling into each tin.

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5. Bake for 20 minutes, just until filing is set. Let them cool completely before removing them from the pans.

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