The Best Mini Mock Shoo Fly Pies - cooking recipe

Ingredients
    3 ounces cream cheese
    1/2 cup butter
    1 cup flour
    1 egg
    1 cup dark brown sugar
    1 teaspoon butter
    1 pinch salt
    1 teaspoon vanilla
Preparation
    In a medium size bowl combine 3 oz of cream cheese, 1/2 cup butter, and 1 cup of flour.
    Beat on medium speed until a soft dough forms.
    Use a mini muffin pan (only the mini will work, regular muffin pan size is too big) and scoop about a tablespoon of dough into each muffin cup.
    Using your fingers work dough into the cup shape (all the way up the sides about an 1/8 in thick, and about a 1/4 inch thick on the bottom.).
    Continue until all the cups are made.
    Preheat oven to 350 degrees.
    In a small sauce pan cook 1 Tsp of butter until lightly browned.
    In another medium bowl mix 1 egg, 1 cup dark brown sugar packed, 1 Tsp of browned butter, a pinch of salt, and 1 Tsp Vanilla.
    Blend well until a smooth dark brown runny mixture forms.
    Spoon the brown filling into each muffin cup about 1/2 to 3/4's full.
    Repeat until all cups are filled.
    Bake at 350 for approx 8-11 minutes. DO NOT OVERCOOK. The edge of the crust on the top of sides should be light brown. The brown filling will crust on top, and be runny in the middle.
    Optional: An additonal garnish is to place a pecan half on top of brown filling before baking.

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