***Mini Pie Crust Instructions***.
Using
an (24 cup). Mini-tart shaper (optional but highly
ngreased cups of mini muffin pan.
Dip mini tart shaper in
To Make Crust: Blend softened cream cheese, 1/2 cup butter and flour. Chill 1 hour.
Shape into 24 balls. Press balls into cavity of mini muffin tins, making small cups.
To Make Filling: Beat together egg, brown sugar and 1 tablespoon butter. Add vanilla and salt and beat till smooth. In each little crust bottom, sprinkle chopped pecans, add egg mixture to right before top and top with a whole pecan.
Bake at 325 degrees F (165 degrees C) for 25 minutes or till filling is set. Cool before removing from tins.
he top edges so the mini pie shells are uniform and
ottoms and sides of the mini muffin tins with cooking spray
Spread cheese on pecan half.
Top with another pecan half.
f one layer with Creamy Pecan Frosting.
Place second layer
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
ool 10 minutes.
Remove tassies from pans and continue cooling
Let margarine and cream cheese soften to room temperature. Mix together.
Add flour and mix to form a soft dough.
Chill at least 1 hour or overnight.
Form the dough into 30 walnut-sized balls.
Place each ball of dough in the center of a mini-muffin cup.
Dip a tart shaper in flour, then press into the dough to make perfect tarts.
Pierce the shells with a fork and bake empty at 450\u00b0 for 10 to 12 minutes or fill unbaked tarts with pecan tassie filling and bake as directed.
Mix together cream cheese, 1/2 cup margarine and flour.
Chill 1 hour.
Shape into 2 to 2 1/2-inch balls.
Press balls into mini-muffin tin pans to form little pie crusts.
Mix in another bowl the egg, brown sugar, margarine and vanilla.
Pour filling into mini-pans on crust.
Sprinkle with chopped pecans and chocolate chips.
Bake at 325\u00b0 for 25 minutes.
Makes 2 to 2 1/2 dozen.
Beat butter and cream cheese until smooth. Add flour; mix until a soft dough forms. Cover; chill at least 1 hour or overnight. Shape dough into 1 inch balls. Place balls into cups of ungreased deluxe mini-muffin pan. Dip mini-tart shaper in flour; pressing into dough to form tart shell.
Beat butter and cream cheese until smooth. Add flour to mix to form soft dough. Chill at least one hour or overnight. Preheat oven to 350\u00b0. Place walnut-sized balls of dough into ungreased mini-muffin pan. Dredge a mini-tart shaper in flour and press each ball of dough to fill cup.
hell.
Place shells in mini-muffin cups or in small
hells.
Spoon a heaping pecan filling into each cup.
Let cream cheese and margarine soften at room temperature. Blend together the cheese and margarine.
Stir in flour.
Chill 1 hour.
Shape in 1-inch balls and press in mini muffin pan, bottom and sides.
Mix ingredients and refrigerate 1 hour.
Make into small balls and put into a mini-muffin tin.
Use the pad of your thumb to indent into the center of each ball.
Soften cream cheese and margarine. Combine with flour to form soft dough. Place in Ziploc bag and refrigerate until cold. Remove from refrigerator and form 24 small balls. Put 1 formed ball in each of the 24 cups of a mini muffin pan. Press ball to mold against sides and bottom of pan. Set aside.