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Ingredients
- PECAN FILLING:
- One 3-ounce package cream cheese
- 1/2 cup margarine
- 1 cup all purpose flour
- 1 egg
- 3/4 cup light brown sugar
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- Dash of salt
- 2/3 cup coarsely broken pecans
Details
Preparation
Step 1
Crust:
Let cream cheese and margarine stand at room temperature and then mix together thoroughly.
Add flour. Chill, preferably overnight.
Divide pastry into 24 balls and press into mini muffin pans, making sure pastry covers the entire wall of the tin.
Filling:
Mix filling ingredients together and spoon into pastry. Bake in 325 degree oven for about 25 minutes. Cool in pans, then turn out onto waxed paper.
This recipe can be varied and used with coconut and dates. The pastry shells can be cooked and filled with different colors of jellies or marmalade added for different occasions. Try filling with lemon pie filling.
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