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"AWW NUTS!" Pecan Pie Minis

"A short and clean selfmade pastry dough bureaucracy the base of those delightful mini cakes."

Ingredients :

four oz reduced-fat cream cheese (Neufchatel), softened
1/four cup 60% to 70% tub-fashion vegetable oil unfold
1 cup all-reason flour
half cup refrigerated or frozen egg product, thawed
1/3 cup sugar
1/four cup natural maple syrup
1 tablespoon 60% to 70% tub-fashion vegetable oil unfold, melted
half teaspoon vanilla extract
2/3 cup coarsely chopped pecans, toasted
12 pecan halves (optional)

Instructions :

Prep : 40M	Cook : 12M	Ready in : 1H30M

Preheat oven to 325 degrees F. For pastry, in a medium blending bowl, beat cream cheese and 1/4 cup vegetable oil spread with an electric mixer on medium pace till smooth. Beat in flour on low pace simply till combined. Shape pastry into 12 balls. Press pastry balls onto the bottoms and up the sides of 12 ungreased 2 1/2-inch muffin cups (pastry could be thin). Bake for 15 minutes (pastry will cut back slightly as it bakes).
To put together filling, in a medium bowl, whisk together egg, sugar, maple syrup, 1 tablespoon melted vegetable oil spread and vanilla till mixed. Stir in 2/three cup chopped pecans. Divide filling flippantly amongst pastry-covered muffin cups. If desired, top every with a pecan half of.
Bake approximately 30 minutes greater or until pastry is golden and filling is puffed. Cool pies in muffin cups for 5 mins. Carefully put off from muffin cups. Serve warm.

Notes :

You can substitute 2 gently crushed complete eggs for the egg replacement.
Cool mini pies completely. Place in a unmarried layer in an airtight container; cover. Store inside the refrigerator for as much as 24 hours. Let stand at room temperature for 1 hour earlier than serving.

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