Better Than Cream Cheese Pecan Pie-lets

This mini pecan pie has been a family favorite for more than 40 years. It stirs fond memories as a young child, sipping hot cocoa and enjoying this scrumptious cookie made with my friend Donna while doing homework after school. And today, my dairy free changes make this the perfect little treat.

You will need a mini cupcake pan…

The Crust

1 cup all purpose flour
1/2 cup Tofutti Better Than Cream Cheese
1/2 cup margarine

Cream together the margarine and cheese. Add flour and mix until well blended. Let rest for 10 minutes. Pinch 1 inch balls of dough, roll in hands until smooth and press into the cake pan. Set aside.


1 cup coarsely chopped pecans, lightly toasted
3/4 cup light brown sugar
1 T. melted margarine
1 t. pure vanilla
1 egg, slightly beaten or substitute the egg with flax thickener. (2 Tbsp. Finely ground flax seeds plus 3 Tbsp. water replaces one egg.)

Mix all ingredients until well blended in a medium bowl with a fork. Spoon mixture into prepared shells and bake for 20 minutes at 350 degrees. Let cool slightly, and remove from pan to cool on wire rack.

Dust lightly with powdered sugar when serving. Cookie can be stored for 2 to 3 weeks in a cool place in air tight container.

…thanks Mrs. W for sharing this recipe.

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