Party Pecan Pies Recipe

3.5 3 3
Party Pecan Pies Recipe
Party Pecan Pies Recipe photo by Taste of Home
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Party Pecan Pies Recipe

Read Reviews
3.5 3 3
Publisher Photo
Though they're small, Judy Theriot's pleasing "pies" are packed with flavor and sized right for a buffet. What's more, writes Judy from Pierre Part, Louisiana, "They can be stored in the freezer to make party or gift preparations that much easier."
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 25 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups all-purpose flour
  • FILLING:
  • 2 cups chopped pecans
  • 1-1/2 cups packed brown sugar
  • 2 large eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla extract

Directions

In a large bowl, beat butter and cream cheese until fluffy. Gradually add flour and mix well. Cover and chill for 1 hour.
Press tablespoonfuls of dough onto the bottom and up the sides of ungreased miniature muffin cups to form shells; set aside. Combine filling ingredients in a bowl. Spoon about 1 heaping teaspoon into each shell.
Bake at 325° for 25-30 minutes or until crust is brown and filling is set. Cool for 10 minutes before removing from pans to wire racks. Yield: about 4 dozen.
Originally published as Party Pecan Pies in Country Woman November/December 1996, p20

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups all-purpose flour
  • FILLING:
  • 2 cups chopped pecans
  • 1-1/2 cups packed brown sugar
  • 2 large eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  1. In a large bowl, beat butter and cream cheese until fluffy. Gradually add flour and mix well. Cover and chill for 1 hour.
  2. Press tablespoonfuls of dough onto the bottom and up the sides of ungreased miniature muffin cups to form shells; set aside. Combine filling ingredients in a bowl. Spoon about 1 heaping teaspoon into each shell.
  3. Bake at 325° for 25-30 minutes or until crust is brown and filling is set. Cool for 10 minutes before removing from pans to wire racks. Yield: about 4 dozen.
Originally published as Party Pecan Pies in Country Woman November/December 1996, p20

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Reviews forParty Pecan Pies

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MY REVIEW
tgbvmb User ID: 1390093 42813
Reviewed Aug. 18, 2009

"For a dressier presentation, place a whole pecan piece on top of the filling before baking. I agree, it's much less work to use the tart tamper to make the shells, as a previous reviewer stated."

MY REVIEW
[email protected] User ID: 2350474 13460
Reviewed Dec. 5, 2008

"Re:Party Pecan Pies

I fixed this recipe and I thought
it was great. I rolled to pastry into 2" balls, placed one in each mini muffin cup then I used a tart tamper to press the pastry down.
These were a hit at the party I took them to and I plan to make them again for another party."

MY REVIEW
282778 User ID: 1442442 18281
Reviewed Nov. 17, 2008

"This recipe was very fussy and the filling oozed all over, even though I was careful not to over fill the mini muffin cups. I made one batch of the minis and gave up. I then made a regular pie with what was left over and it was tasty."

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