These mini-pies are a little fussy to make, but very popular and can be made a couple of days ahead, which is good for holiday planning. I usually make the dough one day, refrigerate it and make the pies the next day.

They also could be made with chopped pecans or hazelnuts or a mixture of whatever you choose. I usually use walnuts because they’re cheaper; but, when I make these next week I will use up all the odds and ends of nuts I have in the kitchen.

To save time, you also could use refrigerated pie crust dough. Cut circles out and ease the dough into the muffin tins before filling as directed.

Mini-Walnut Pies

Makes 24

3-ounce package cream cheese, at room temperature

1/2 cup unsalted sweet butter, at room temperature

1 cup flour

Filling:

1 egg

3/4 cup packed light brown sugar

1 tablespoon melted butter

1 teaspoon vanilla extract

1 1/2 cups coarsely chopped walnuts

Cream together cream cheese and butter. Mix in flour. Place on a sheet of plastic wrap and form into a flat block.

Refrigerate overnight. Cut into 24 equal pieces and press each into the bottom and sides of mini muffin pans.

To make filling, mix the egg, brown sugar, butter and vanilla together thoroughly and stir in walnuts. Spoon filling evenly into the pastry shells. Bake in a 325° oven for 25 minutes. Cool slightly and then remove pies to a rack to finish cooling.

Can be stored in a wax paper-lined tin or airtight plastic container for a couple of days.

These are great for a buffet because you don’t need a fork. You could make them with pecans or hazelnuts, if desired.

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