Tooter's Mini Pecan pies

By scottsdalejulie

Ingredients

• Tooter's Mini pecan pies
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• Just invented these last night and they are AWESOME! Since then, I have made mini cherry pies (with the no sugar Cherry pie filling with splenda).
• I also am using this idea to make mini Crab puff pies. Crab puffs made with crab, cream cheese, mayo, minced onions on top of the mini pie crusts.
• Anyways...Here is my recipe. Enjoy! Because it's a mini pie, you don't have the problems that you would have with a larger pie. Also, it's not as expensive to make and you have more portion control.
• Tooter's Mini pecan pies
• 2 Tablespoons butter
• 1 1/4 cup of almond flour
• 4 oz (half of an 8 oz package) of cream cheese
• Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.
• Filling
• 1 egg
• 1/4 cup of Splenda
• 1/2 cup of Diabetisweet
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1 teaspoon Black Strap Molasses
• Dash of salt
• 3/4 cup of chopped pecans
• Beat egg, sweetner, butter, vanilla, Molasses and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts.
• Bake for 25 minutes or until Golden brown.
• Loosen the mini pie's sides with a teaspoon, then scoop them out and set them aside to cool.
• Enjoy!

Preparation

Step 1

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