A recipe for pecan pie lovers

By Lou Ann Thompson - Country Cooking


This week’s recipe is an old one. I try to make it every holiday with all the cookies. To me, it’s a cookie even though the recipe says “pies.” Either way, it’s always a favorite.

If you are a fan of Pecan Pie, you will love this. The crust is good, and the filling is just wonderful. I don’t think it’s as sweet as the actual pie, but it’s still delicious.

I first tasted these at a friend’s house and of course had to have the recipe. I like the fact they taste like you really fuss over them, but they are quite simple and appear fancy and inviting.

They look so pretty setting with your other cookies for the holidays on a tray. I like how it adds a different shape to the cookie tray.

Like all my other cookies I make for the holidays, these freeze well. I make sure they are completely cooled from the oven, then I put them on a cookie sheet and stick them in the freezer for a few hours. Then I take them out and put them in freezer bags. When you freeze them first, they don’t tend to stick together and get ugly when you take them out of the freezer.

Pecan Party Pies

1 cup butter, softened

8 oz. cream cheese, softened

2 cups flour

2 cups finely chopped pecans’

1 ½ cups packed brown sugar

2 eggs

2 Tablespoons melted butter

2 teaspoons vanilla


Mix butter cream cheese and flour. Press into the bottom and up the sides of a mini muffin pan.

Mix pecans brown sugar eggs, melted butter and vanilla well.

Put one tablespoon of filling into crust, or until crust is ¾ filled.

Bake at 325 degrees for 25 to 30 minutes or until crust is brown and filling is set. Cool 10 minutes before removing from pan to wire racks. To cool.

Yield is approximately four dozen.



By Lou Ann Thompson

Country Cooking