Print Options:

Pecan Date Mini Pies





Yields
Serves 8 to 12 (makes 24)



Prep Time
1 hr



Cool Time
30 mins



Total Time
1 hr 30 mins

How do you go one better on a classic? Add honey and dates to the filling, make a press-in cream cheese crust, and miniaturize.

su-Pecan Date Mini Pies




Photo: Annabelle Breakey; Styling: Robyn Valarik

 

  CRUST
 1 1/3 cups flour
 1/2 cup butter, cut into chunks
 3 ounces cream cheese, cut into chunks
 1 large egg yolk
  FILLING
 1 large egg
 1/2 cup packed light brown sugar
 2 tablespoons honey
  Pinch of salt
 1/2 cup chopped toasted pecans
 1/4 cup chopped dates
Step 1
1

Preheat oven to 375°. Make crust: In a food processor, whirl flour, butter, and cream cheese until coarse crumbs form. Add egg yolk and whirl until dough comes together.

Step 2
2

Pull off a scant tbsp. of dough and press evenly over bottom and up sides of one cup in a 24-cup mini muffin pan. Repeat for all cups. Chill while making filling.

Step 3
3

Make filling: Whisk together egg, brown sugar, honey, and salt in a bowl. Stir in pecans.

Step 4
4

Sprinkle dates evenly over bottoms of muffin cups. Spoon pecan filling on top until full but not overflowing.

Step 5
5

Bake until crusts are golden brown, 15 to 20 minutes. Cool on a rack about 10 minutes, then run a knife along edges and lift out pies to rack to cool completely.

Step 6
6

Note: Nutritional analysis is per 2-pie serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 241Calories from Fat 53
% Daily Value *
Total Fat 14g22%

Saturated Fat 6.8g34%
Cholesterol 63mg21%
Sodium 100mg5%
Total Carbohydrate 26g9%

Dietary Fiber 1.2g5%
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.