Pecan Tossles or Mini Pecan Pies

Pecan TosslesThis recipe is from an unknown origin but my parents have been making it since I was a kid.  In our family the name is “Pecan Tossles” which is likely a corruption from the word Tassies, which means miniature or small tarts or pies.   I typically describe it to other people as Mini Pecan Pies since that is easier to understand.  I consider this one of my signature dishes and then make this every year.

The filling is not a typical pecan filling with the corn syrup but instead has brown sugar.  I think I prefer this to regular pecan pie.  The filling makes enough for 48 cookies but each recipe of crust makes 24 and needs to be doubled to make the full amount.   I personally find the filling delicious to eat on its own but it is essentially pure sugar.

Pecan Tossles or Pecan Tassies or Mini Pecan Pies

3 oz. cream cheese
¼ lb. Butter
1 c. flour

Soften cream cheese and butter to room temperature, mix together. Add flour and cut into the fat or use stand mixer. Shape into a ball. Chill ½ hr. Cut ball in ½, ½, ½, 1/3 to make 24 pieces. Roll into small balls, one for each mini muffin. Press and shape into tins.  Make this twice for the amount of filling.

2 eggs
pinch of salt
few drops of vanilla
1 ½ c. light brown sugar
3 Tbl melted butter
~ 1/3 cup broken pecan pieces + 48 whole pieces

Beat eggs, add sugar, salt, butter, vanilla. Mix together until smooth. To each shell, add a small sprinkling of pecans. Pour filling in each, add a pecan on top. Bake at 350° for 25 min, crust should be slightly brown.
Note: The filling is enough for about 2 times the crust or approximately 48 mini pies.

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