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"AWW NUTS!" Pecan Pie Minis

"A brief and clean selfmade pastry dough bureaucracy the bottom of these pleasant mini cakes."

Ingredients :

4 oz decreased-fat cream cheese (Neufchatel), softened
1/four cup 60% to 70% bathtub-style vegetable oil spread
1 cup all-motive flour
half cup refrigerated or frozen egg product, thawed
1/three cup sugar
1/four cup pure maple syrup
1 tablespoon 60% to 70% tub-fashion vegetable oil unfold, melted
1/2 teaspoon vanilla extract
2/3 cup coarsely chopped pecans, toasted
12 pecan halves (elective)

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/four cup vegetable oil spread with an electric powered mixer on medium speed till smooth. Beat in flour on low speed simply until combined. Shape pastry into 12 balls. Press pastry balls onto the bottoms and up the edges of 12 ungreased 2 half of-inch muffin cups (pastry can be skinny). Bake for 15 minutes (pastry will shrink slightly as it bakes).
To prepare filling, in a medium bowl, whisk together egg, sugar, maple syrup, 1 tablespoon melted vegetable oil spread and vanilla until mixed. Stir in 2/3 cup chopped pecans. Divide filling lightly among pastry-covered muffin cups. If preferred, top every with a pecan half of.
Bake about half-hour extra or until pastry is golden and filling is puffed. Cool pies in muffin cups for 5 mins. Carefully dispose of from muffin cups. Serve heat.

Notes :

You can replacement 2 lightly beaten complete eggs for the egg alternative.
Cool mini pies completely. Place in a unmarried layer in an hermetic field; cowl. Store in the fridge for up to 24 hours. Let stand at room temperature for 1 hour before serving.

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