From the Mouth of Webbie…and Friends!

We had the privilege of hosting our friends, The Bonners, recently for dinner. They happen to be avid foodies so Webbie and I were both pretty excited on what they would be bringing for dessert. These Mini Pecan Pies did not disappoint…


nor did their Webbisode performance(s)…





The Bonner’s Mini Pecan Pies

For the Dough:
1 cup margarine
6 ounces reduced fat cream cheese
2 cups all-purpose flour

For the Filling:
11⁄2 cups light brown sugar
2 cups chopped pecans
2 eggs
2 tablespoons unsalted butter, melted
1⁄2 teaspoon vanilla extract

1. Preheat the oven to 350 degrees. Spray muffin tins with non-stick spray. 
2. For the dough, mix together the butter, cream cheese and flour on low until all of the flour is incorporated. Cover and refrigerate for about an hour. (i didn’t wait the whole hour and it turned out just fine!)
3. Roll out the dough onto a floured surface.  Divide the dough into 12 balls.  Roll out each ball until it is big enough to fit in a muffin cup.  Press dough into muffin cups and pinch the tops to create a fluted edge. 
4. To make the filling, mix together the brown sugar, pecans, eggs, melted butter and vanilla.  Pour into muffin cups evenly amongst them.
5. Bake for 20 to 25 minutes or until the tops are set. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. The petite pies can be stored in an airtight container at room temperature.

“It may be the real reason we’re here. To love each other and eat each other’s cooking and say it was good.”

-Brian Andreas

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