We continue onto Week 13 of College Football, which means another delicious Football bite! I’m so sad to see that this is the last week of the regular season. It went by way too fast! Today the #20 Michigan Wolverines travel to Columbus, Ohio to take on the #4 Ohio State Buckeyes! This is the day that OSU football fans wait for all season long!
To celebrate another Buckeye win I decided to make some mini versions of my favorite type of holiday pie-Pecan Pie! Not only are these bite-sized babies wonderful to snack on during a tailgate they make the perfect addition to your holiday cookie trays. And don’t even get the started on the bourbon soaked pecans! Taking a few minutes to soak the pecans take these little bites to a whole new level of deliciousness!
I like to serve these warm from the oven, however, they can be made ahead of time and popped in the oven at 350°F for a few minutes right before serving.
Yield: 24 pecan tassies
Cook Time: 30 minutes
For the Crust:
1/2 cup (1 stick) unsalted butter, at room temperature
1 (3-ounce) package cream cheese, at room temperature
1 cup all-purpose flour
1/4 teaspoon salt
For the Filling:
1/2 cup pecans, plus more for sprinkling on top
3/4 cup bourbon
1 large egg
3/4 cup packed dark brown sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
To make the crust, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth. Add the flour and salt and continue to beat on low speed until a dough forms. Divide the dough equally into 24 balls. Place on a plate and refrigerate until firm, about 1 hour.
While the dough is chilling, place the pecans and bourbon in a small bowl and let soak for at least 45 minutes. Drain pecans through a fine mesh strainer, reserving the bourbon for another use.
Preheat the oven to 350°F. Spread out the nuts in a single layer on a rimmed baking sheet and toast, shaking once or twice, until toasted and fragrant, about 3-5 minutes. Watch closely to avoid burning. Set aside to cool then coarsly chop; set aside.
Set out a nonstick mini muffin tin or grease a standard mini muffin tin. Press the balls of dough into the muffin cups, using your thumb to press the dough against the sides to form a shell. Sprinkle ½ to 1 teaspoon nuts into each shell.
To make the filling, in a large bowl combine the egg, brown sugar, butter, vanilla, salt and pecans in a bowl. Spoon about 1 teaspoon of the mixture into prepared muffin cups. Top each tassie with additional chopped pecans.
Bake for 15 minutes at 350°F. Then decrease the temperature to 325°F and bake until set, 10 to 15 minutes more. Remove to a rack to cool. Store in airtight container for up to 1 week.
Source: adapted from The Recipe Club, Originally from Basic to Brilliant, Y'all
If you’ve missed them, make sure to check out the rest of my College Football Bites:
Week One: Make Ahead Cheesy Pigs in a Blanket
Week Two: Mini Beef and Cheese Empanadas
Week Three: Buffalo Chicken Dip
Week Four: Loaded Baked Potato Dip
Week Five: Pizza Pinwheels
Week Six: Slow Cooker Tequila Lime Chili
Week Seven: Cranberry Pecan Cheese Ball
Week Eight: Jalapeño Popper Dip
Week Nine: Philly Cheesesteak Egg Rolls
Week Ten: Snickers Caramel Popcorn
Week Eleven: Brats and Beer Cheddar Chowder
Week Twelve: Mini Corn Dog Muffins