Tooter's Mini Pecan pies

Tooter's Mini Pecan pies
Tooter's Mini Pecan pies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Tooter's Mini pecan pies

  • --------------------------------------------------------------------------------

  • 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!

Directions

none

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