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Party Pecan Pies

Though they're small, Judy Theriot's pleasing "pies" are packed with flavor and sized right for a buffet. What's more, writes Judy from Pierre Part, Louisiana, "They can be stored in the freezer to make party or gift preparations that much easier."
  • Total Time
    Prep: 15 min. + chilling Bake: 25 min. + cooling
  • Makes
    about 4 dozen


  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups all-purpose flour
  • 2 cups chopped pecans
  • 1-1/2 cups packed brown sugar
  • 2 large eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla extract


  • In a large bowl, beat butter and cream cheese until fluffy. Gradually add flour and mix well. Cover and chill for 1 hour.
  • Press tablespoonfuls of dough onto the bottom and up the sides of ungreased miniature muffin cups to form shells; set aside. Combine filling ingredients in a bowl. Spoon about 1 heaping teaspoon into each shell.
  • Bake at 325° for 25-30 minutes or until crust is brown and filling is set. Cool for 10 minutes before removing from pans to wire racks.

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  • tgbvmb
    Aug 18, 2009

    For a dressier presentation, place a whole pecan piece on top of the filling before baking. I agree, it's much less work to use the tart tamper to make the shells, as a previous reviewer stated.

  • mikelssword
    Dec 5, 2008

    Re:Party Pecan PiesI fixed this recipe and I thoughtit was great. I rolled to pastry into 2" balls, placed one in each mini muffin cup then I used a tart tamper to press the pastry down.These were a hit at the party I took them to and I plan to make them again for another party.

  • 282778
    Nov 17, 2008

    This recipe was very fussy and the filling oozed all over, even though I was careful not to over fill the mini muffin cups. I made one batch of the minis and gave up. I then made a regular pie with what was left over and it was tasty.

  • Marketing
    Sep 25, 2008

    No comment left