Ingredients:
1 (3 ounce) packages cream cheese, softened ( Philly brand)
1/2 cup butter, softened
1 cup gluten-free flour ( Bob’s Red Mill GF All purpose flour, available at Kroger and online)
1/2 teaspoon xanthan gum ( Bob’s Red Mill)
2 tablespoons sugar
1 cup finely chopped pecans
3/4 cup light brown sugar
1 teaspoon gluten-free vanilla extract ( Avail thru the Gluten Free Pantry online)
1 tablespoon softened butter
1 eggs
Directions:
***Mini Pie Crust Instructions***.
Using a whisk combine the GF flour, Xanthan Gum& 2 tbl spoon sugar in a in a bowl, Mix and set aside.
Using a mixer combine the cream cheese, butter and sugar until it is creamy.
Then slowly ad the GF flour mix you had set aside to the cream cheese mixture, continue to mix until well blended.
Cover and refrigerate for atleast 30 minute.
***Pecan Filling Instructions***.
Using a mixer combine the pecans, brown sugar, vanilla, butter and egg until well blended.
Set aside.
***Pie Assembly***.
Preheat oven to 325 degrees.
Seperate the refrigerated pie crust into 24 equal amounts (spoon or roll into balls).
Press the seperated batter into a mini muffin pan, making sure that you press it all the way up the sides.
Fill each crust with a heaping mound of the filling.
Bake for approximately 30 min or until the crust is lightly browned.
Let cool and remove your mini pies from the pan (I found a butter knife helpful to remove without damaging the Tassies).
Servings: 24
Time preparation: 35 min.
Time total: 65 min.