Pecan tassies are a bit quicker to accomplish than a full pecan pie, and they're a great crowd pleaser for a dessert table.
Course: Dessert
Keyword: brown sugar, cream cheese, mini pie, pecans, tassies, vanilla, whiskey
Ingredients
Pastry Ingredients
4ouncescream cheesesoftened
1/4cupbuttersoftened
1cupflour
1/4cupsalt
Filling Ingredients
1egg
1cupbrown sugar
1tablespoonbuttermelted
2teaspoonswhiskey
2teaspoonsvanilla
1/4teaspoonsalt
1/2cupchopped pecansplus more for tops
Instructions
Preheat the oven to 350 degrees.
For the pastry, beat the cream cheese and butter until smooth, and then beat in the flour and salt. If you're using a mini-cupcake pan, divide the pastry into 24 equal balls; if using a regular cupcake pan, divide it into 12.
Press the pastry into the bottoms and up the sides of each well.
For the filling, beat the egg, brown sugar, melted butter, whiskey, vanilla and salt until it's smooth. Fold in the pecans and evenly distribute the filling into the prepared pan.
Top each well with some more pecans, and bake 25 minutes for the mini-cupcake pan or 30 minutes for the regular cupcake pan.
Let the tassies cool, and then remove them from the pan. Store them in an airtight container.