Tiny Tot Pecan Pies

My Mom liked all things pecan and we used to make these a lot when I was growing up. This sweet treat is one that all my girls agree on as one of their favorites. I started Scarlet,

my youngest, making these in elementary school and she could do them  all on her own by middle school, sometimes not the prettiest but they tasted great.

I like these mini pecan pies even better than pecan pie itself. Samantha (oldest) says it is because it has a better ratio of filling to crust and I agree wholeheartedly! Alexandra (middle child) and I like more crust than pie anyway so I think we should make every pie mini.

Crust

1 C all purpose flour

1/4 t salt

1/2 C butter unsalted

4 1/2 oz. cream cheese

Mix together in a mixer and then chill.

Filling

1 egg slightly beaten

3/4  C brown sugar

1 t vanilla

1 T melted butter unsalted

1 C pecans

1 t southern comfort opt.

Mix together in a bowl with a whisk or fork.

In mini muffin tins take the chilled batter and roll into a ball and then press into the sides and bottom on the tin evenly to look like a pie crust. Fill the cups almost full, they will puff up a bit while baking.

Bake at 425 degrees for 10 minutes or until the crust edges are beginning to brown slightly.

Remove from oven cool a bit and then take out of the pan and cool completely on a wire rack.