Mini Pecan Pie Recipe
- 1/2 (8 ounce) package cream cheese, softened
- 1/2 cup margarine, softened
- 1 cup self-rising flour
- 3/4 cup packed brown sugar
- 1 egg
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
- 3 (1 ounce) squares semi-sweet baking chocolate
- Beat cream cheese and margarine together in a bowl using an electric mixer until smooth and creamy. Slowly add flour and continually mix until dough is smooth. Refrigerate mixture for 15 minutes.
- Beat brown sugar, egg, cinnamon, and vanilla extract together in a bowl until smooth; add pecans and stir.
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups.
- Spoon dough, about 1 tablespoon per pie, into each muffin cup. Press dough into the bottom and up the sides of each cup, creating a pie shell. Fill each shell with pecan mixture.
- Bake in the preheated oven until pies are set, about 30 minutes. Cool pies on waxed paper.
- Melt chocolate in a small saucepan over low heat, stirring constantly. Dip a fork into melted chocolate and drizzle over pies.