Mini Cherry Pecan Pies

Mini Cherry Pecan Pies

Pecans spike cream cheese dough used as a crust for these mini tarts that are topped with cherry pie filling to finish off this taste of perfection.


Servings: 2 mini pies

2 cups unsalted butter, softened
1 lb. cream cheese, softened
4 cups all-purpose flour
1/2 cup finely chopped, toasted pecans

3 cups LUCKY LEAF® Premium Cherry Fruit Filling
48 pecan halves


  1. Preheat oven to 350ºF.
  2. For Crust: In a large mixing bowl, cream together butter and cream cheese. Add flour and mix to create dough. Wrap dough in plastic wrap and refrigerate at least 3 hours.
  3. Divide dough into 48 1-inch balls and place in mini muffin tins. Using your fingers dusted with flour, press dough into bottom and sides of tins, forming mini pie shells.
  4. For Filling: Fill each mini pie with about 1 Tbsp. of Lucky Leaf® Cherry Pie Filling. Top each pie with a pecan half and bake uncovered 1820 minutes, or until lightly browned. Remove from oven and cool completely on wire racks before serving.

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