Pecan pie is good in any form… and this size makes it SO easy to just grab and go!
-I don’t understand, but maybe I’m missing something, or maybe I’m just dense right now….It says to mix cream cheese and butter, then stir in flour. The next instruction is to chill the dough….are those 3 ingredients the dough?
-Do you think the whole recipe could be put in the 12 muffin tin pan if you extended the cooking time a bit?
The recipe is just what I was looking for but I don’t have mini pans, just muffin pans.
-I have made these for several years and they are always a hit.
I use four mini muffin pans. To save time, I roll out the dough as I would for a larger pie. I employ my biscuit cutter, (I believe it is about 3″ in diameter,) and quickly cut a bunch of circles and lay them into the pans. It goes much faster than rolling out little balls and shaping them.
I sprinkle some nuts on the bottom and use a teaspoon to ladle out the filling. It is important not to go over 2/3rds full or you will end up with filling bubbling over and you won’t have enough for all the pans.
Last, I top with the remaining nuts and bake. Btw, this year I ran out of pecans and substituted the remaining pies with walnuts. Delish! This really is a wonderful recipe! Thanks so much for sharing it with us!
-Do you cool them completely before removing them?? I always have, and I haven’t had a problem removing them! The pam and flour seems like alot of bother. I’ve been making these in 2 – 12 cup tins for 50 years and a few weeks ago I picked up a non-stick 24 cup tin and I’m excited to be making them again!
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.