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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I got a Girl scout badge for this recipe way back when, Kim says. It's based on my grandmother's chess pie. Ingredients:
2 (3-ounce) packages cream cheese, softened |
2/3 cup unsalted butter, softened |
2 cups all-purpose flour |
pinch salt |
1 cup chopped pecans |
3 large eggs, beaten |
1 cup firmly packed dark brown sugar |
3/4 cup light corn syrup |
2 tablespoons butter, melted |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
Directions:
1. Beat cream cheese and 2/3 cup butter at medium speed with an electric mixer until blended. Add flour and salt; beat until combined. Divide dough in half. Flatten each half into a round disk about 1 inch thick. Wrap in heavy-duty plastic wrap; chill 1 hour.
2. Shape dough into 2-inch balls. Flatten balls, and place in 3-inch muffin cups, forming each into a shell. (Dough should form a lip above muffin cups.) Sprinkle pecans evenly in pastry cups.
3. Whisk together eggs and next 5 ingredients until blended. Carefully pour egg mixture evenly over pecans. (Pastries will be full.) Bake at 350° for 30 to 35 minutes or until set.
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