Miniature Shoofly Pies
It has been said that this dessert's name came about because the pie was so sugary-sweet it attracted the flies—thus the name 'shoofly'. Or, it was purposely made just to attract the flies away from the main dining table. Here's an easy mini-tart version with a crumb topping.
1 cup butter, softened
2 (3-ounce) packages cream cheese, softened
2 cups all-purpose flour
2 large eggs
1 1/2 cups firmly packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon vanilla extract
1 cup granulated sugar
1 1/2 cups all-purpose flour
1/2 cup butter, cold
- For Pastry: In a mixer bowl using an electric mixer on medium speed, cream softened butter and cream cheese until light and fluffy. Add 2 cups flour and mix well.
- Shape into 16 balls and press each over the bottom and sides of a miniature muffin tin.
- For Filling: Combine eggs, brown sugar, melted butter and vanilla in a bowl; mix well. Spoon into the muffin cups.
- For Crumb Topping: In a bowl, combine sugar and flour. Cut in butter until crumbly. Sprinkle over the tart filling.
- Bake in a preheated oven at 400°F (205°C) for 20 minutes.
Makes 16 miniature pies/tarts.