In a mixing bowl, beat butter and cream cheese. Gradually add flour and mix well. Cover and refrigerate for 1 hour.
Press tablespoonfuls of douch into the bottom and up the sides of ungreased mini-muffin cups to form shells; set aside. Combine filling ingredients in a mixig bowl; mix well. Spoon about 1 heaping tsp. into each shell.
Bake at 325 for 25-30 min. or until crust is brown and filling is set. Cool for 10 min. before removing from pans.
Originally Submitted
7/11/2012
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