Food memories can just make my day.  I remember the first time I tasted Mini Pecan Pies.  To say that they made a lasting impression is an understatement.  It was a  gathering at Marie Stobaugh’s home.  I thought the little tarts she made that were filled with pecan pie filling were about the best thing I had ever eaten.  Slices of pecan pie can be a bit much, but little two bite pecan filled tarts are just perfect.

Food from Texas was on the menu for the ADK meeting with the Remember the Alamo theme.  Since the State Tree of Texas is the pecan tree, it seemed only fitting to have pecans on the menu.  Pecan tarts was what I wanted to make.  In Mother’s cookbook, A+ in Cooking, there was a recipe for Tea Time Tassies (Mini Pecan Pies)  submitted  by Cricket Adams and Nancy Helvey.  Now I knew Cricket Adams (Doncha just love her name.).  She was also a teacher like mother, and I enjoyed thinking about her and Marie as I made this recipe.

Tea Time Tassies is the official title of this recipe, and I love that name.  These would be perfect on a tea stacker.  Just thinking about the name makes me want to have a tea party.

Let it be known that these little pies are so easy to make.

For the crust you need cream cheese, butter, flour, salt, and pecans.  That is it.

Cream together the butter and cream cheese.  Stir in the flour and salt.  Then add the nuts.  I told you this was easy.  I especially like that this recipe has nuts in the crust.  It is a good thing.

Divide the dough into 24 little balls and place them in mini muffin pans.  With your fingers or this little pastry thingy (I think the official name is mini tart shaper – Makes sense.) shape each ball into a crust.  The little pastry thingy does work well in helping to shape the dough into crusts, but fingers work just fine.

Next you make the filling.   This was also easy.  In fact, I wasn’t sure it could be this easy, so I looked on the internet to see if it could be correct.  It was correct, and the Tea Time Tassies were delicious.

You will need a little butter, brown sugar, an egg, salt, vanilla extract, and finely chopped pecans.  Mix this together and you have the pecan filling.  Too easy!

Fill each little crusts 3/4 full with the filling.  Bake and enjoy!

I will be making these again.

Blessings to you and yours,

What a blessing it was to think about Marie and Cricket while making these Tassies.  Do you also have food memories?

Click on the title of the post to go to Lanabird.com for  the printable recipe.  It is under the SHARE button.