Mini Pecan Pies
If you’re looking for a delightful treat that’s perfect for any occasion, look no further than these adorable mini pecan pies! They feature a buttery, cream cheese-based crust that's super easy to whip up, and the filling is a sweet, nutty blend of brown sugar, corn syrup, and pecans that will warm your heart and satisfy your cravings. Not only are they delicious, but they’re also simple to make and require minimal cleanup — perfect for both seasoned bakers and those just starting out!

Ingredients
1⁄2 cup unsalted butter
3 ounces cream cheese
1⁄8 cup all-purpose flour
1⁄4 teaspoon salt
1⁄2 cup brown sugar
1⁄4 cup light or dark corn syrup
1 egg
1 tablespoon butter, melted
1⁄4 teaspoon salt
1⁄2 teaspoon vanilla extract
3⁄4 cup chopped pecans
1⁄2 cup semi-sweet chocolate chips (optional)
12 pecan halves

Directions
1. Preheat your oven to 350°F (175°C). This ensures that your pies bake evenly and become beautifully golden.
2. In a mixing bowl, combine the unsalted butter and cream cheese. Beat them together until the mixture is smooth and creamy, which takes about 2-3 minutes.
3. Gradually add the all-purpose flour and 1/4 teaspoon of salt to the bowl. Mix until the dough just comes together; it should feel soft but not sticky.
4. Roll out the dough on a lightly floured surface. Use a rolling pin and aim for a thickness of about 1/8 inch. Cut into circles that are slightly larger than your mini pie tins.
5. Carefully press the dough circles into the mini pie tins, ensuring that they fit snugly. Once done, place the tins in the refrigerator to chill while you prepare the filling.
6. In a separate bowl, whisk together the brown sugar, corn syrup, egg, melted butter, remaining salt, and vanilla extract. Mix well until fully combined and smooth.
7. Fold in the chopped pecans and, if desired, the semi-sweet chocolate chips for an extra sweet surprise.
8. Spoon the delicious filling into each crust-lined tin, filling them almost to the top for that perfect pie experience.
9. Top each mini pie with a pecan half for decoration and added crunch.
10. Bake in the preheated oven for 20-25 minutes, or until the filling is set and the crust is a delightful golden brown. Keep an eye on them to avoid over-baking!
11. Let the pies cool completely in the tins before carefully removing them for serving.

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 175
Servings: 12

Tips
1. For perfectly flaky crusts, make sure your butter and cream cheese are at room temperature before mixing. This helps create a smooth mixture that’s easier to work with.
2. If you want to make these mini pecan pies ahead of time, you can prepare the crust a day in advance and store it in the refrigerator. Just remember to bring it back to room temperature before rolling out.
3. Serve your mini pies warm with a scoop of vanilla ice cream on the side for an extra indulgent treat!
4. To store leftovers, place the mini pecan pies in an airtight container and keep them in the refrigerator for up to 3 days. They can also be frozen for longer storage — just thaw before serving.