Have you ever had a recipe that you have made so many times and for so many years, that others believe it is yours? Well, I have a little confession to make - the mini pecan pies I have been making for the past 25 years are not really from my recipe! I never meant to claim them as my own, it just slowly happened over the years. But, I am here today to give credit where credit is due.  The original recipe came from a long lost friend’s mother, Mrs. Linda Wineski. Back in high school, I commented on how much I loved her mini pecan pies and she was kind enough to give me her recipe. (I still have the original copy, barely legible, yet a treasured piece of my recipe collection) 

Over the years I have made, literally thousands upon thousands of these pies. I have given them as Christmas presents, shown up at many a party with them in hand and sold more of them than I care to remember to a select group of Yankees who knew a good pie when they tasted one! In fact, my husband’s cousin will ask me every time we go up to the Northeast for a visit if I packed a batch of these mini pecan pies for him in my suitcase. I think that side of the family will forever know me as – “that southern girl who could make those awesome mini pee-can pies”! 

I must admit, though, I did alter the recipe ever so slightly, but isn’t that what all of us cooks do? The only word of advice I must give you is to be careful, they are addicting. In fact, I dare you to try to eat just one! 

I do hope you enjoy making these as much as I have over the years and I wish you and yours a blessed and Merry Christmas and a happy and healthy New Year. 

Mini Pecan Pies (Mrs. Linda’s slightly altered)

Pie Crust:

3 sticks of butter - softened

6 oz of cream cheese - softened

3 cups of flour 

Mix together butter and cream cheese, add flour. Mix well. Roll into 1-inch balls and press into mini pie shells to form piecrust. 

Pie Filling: 

3 large eggs

6 tablespoons butter

2 ¼ cup brown sugar

1 ½ teaspoon pure vanilla extract

2 tablespoons Steen’s pure cane syrup (Karo is fine)

1 ½ cup chopped pecans 

Mix egg, butter, brown sugar, pure cane syrup and pure vanilla. Then add the pecans. Use 1 teaspoon for each pie. Careful not to spill any on the side, this will make it difficult to remove! 

Bake for 30 minutes at 350 degrees. 

Approximately 64 pies – if you go through all of this trouble you should make a few extra!

Toasted Coconut Cream Cake    (Yes, this is my recipe!)

Cake 

1 box white cake mix

3 eggs

1 stick butter (melted)

1 cup of cream of coconut (Coco Lopez)

1 cup of chopped pecans (optional)

½ teaspoon coconut extract (optional) this will give your cake a little extra flavor 

Icing 

2-8 oz packages cream cheese

1 stick of butter – softened

2 cups powdered sugar

1 teaspoon pure vanilla

2-3 cups lightly toasted coconut flakes 

Preheat oven to 350 degrees. (325 degrees if using a dark pan) Using an electric mixer, combine the cake mix, eggs, butter and cream of coconut. Beat for 1-2 minutes until completely mixed. Add the pecans, mix for 30 seconds more. Spread into a greased and lightly floured 13 x 9 inch pan. Bake for 35 minutes. Remove from oven and cool on a wire rack. 

Combine the cream cheese and butter together with the electric mixer. Add the vanilla and powdered sugar and mix until a smooth consistency is achieved. 

After the cake has completely cooled, frost the cake with the icing and sprinkle with the toasted coconut. Store in the refrigerator. 

Approximately 15 servings