| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
St. Louis |
Post3 |
48 |
servings |
INGREDIENTS
|
|
=== FOR PASTRY SHELLS === |
| 2 |
c |
Sifted all-purpose flour; sift then measure |
| 2 |
pk |
Cream cheese – (3 oz); softened |
| 1 |
c |
Butter or margarine – (2 sticks); softened |
|
|
=== FOR FILLING === |
| 3 |
tb |
Butter or margarine |
| 3 |
|
Eggs; beaten |
| 2 |
c |
Light brown sugar; (packed) |
| 1 |
c |
Chopped pecans; see tester's note |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
To prepare pastry shells: Combine flour, cream cheese and butter; mix well
with pastry blender. Chill dough. Shape dough into balls the size of a
walnut. Place one dough ball into each cup of miniature muffin tin; with
fingers, press dough until it covers bottom and sides of muffin cup.
Preheat oven to 350 degrees. To prepare filling: Melt butter in saucepan.
Add eggs, brown sugar, pecans, vanilla and salt; cook about 5 minutes. Put
about 1 teaspoon of filling in each pastry shell. Bake for 25 minutes. Let
cool, then store in refrigerator. Yields 48 tassies.
Tester's notes: Small pecan pies; very rich and fancy looking. Use care
when filling the pastry shells; too much filling will cause tarts to stick
in pan. These freeze well. They can be made with walnuts instead of pecans,
if desired.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Sharla Drumm,
Washington, MO
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