- 6
Ingredients
- CRUST
- 1 2/3 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 5 oz. cream cheese, chilled
- FILLING
- 2 eggs
- 1 cup packed light brown sugar
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups coarsely chopped pecans
Preparation
Step 1
1. Whisk flour, sugar and 1/4 teaspoon salt in small bowl. Beat 3/4 cup butter and cream cheese in large bowl at low speed 1 1/2 minutes or until smooth and blended. Beat in flour mixture just until combined. Shape into 2 flat rounds; cover and refrigerate 30 minutes or until chilled. (Dough can be made 1 day ahead.)
2. Heat oven to 350°F. Butter 6 (6-oz.) ovenproof custard cups; place on baking sheet. Whisk all filling ingredients except pecans in medium bowl until smooth. Stir in pecans.
3. On lightly floured surface, roll 1 dough round to 12-inch round, scant 1/4-inch thickness. With small plate as guide, cut out 2 (5-inch) rounds; reserve dough scraps. Press dough rounds into custard cups (dough will come to about 1/4 inch from top). Repeat with remaining dough. Roll dough scraps to cut and fill remaining 2 cups.
4. Spoon about 1/3 cup filling into each cup (filling will come to about 1/4 inch from top of crust).
5. Bake 45 minutes or until crust is light golden brown and filling is puffed and set. Cool on baking sheet on wire rack 20 minutes or until firm. Run small knife around edges to loosen crust; remove from cups. Cool completely on rack. (Pies can be made 1 day ahead. Cover and store at room temperature.)