8 oz cream cheese
1 stick butter
1 cup flour
1 egg, beaten
3/4 cup brown sugar
1/2 cup chopped pecans or walnuts or a combination of the two
1 tsp vanilla extract
1 tsp butter, melted
Preheat the oven to 350 degrees. For this recipe you'll need a mini muffin tin (two ideally). Put these in the refrigerator. Then blend the crust ingredients until smooth. If, like me, you tend to have warm hands, wash them under cold water. Drop teaspoonfuls of dough into each muffin cup and press the dough with your fingertips until each one is like a mini piecrust. Don't press them so thin that you can see the gray of the muffin tin; the thickness of a navel orange peel is about right.
Put the muffin tines back into the refrigerator while you make the filling, simply mixing the ingredients together. Spoon the filling into each little pie shell, leaving a little space before the top of the crust. Bake for 20-30 minutes, until the crust is light brown.
Tune in this week for my conversation with Michelle Maisto about her relationship and her relationship to food. If you miss it, check the archive!