Ingredients45 m servings
- In a mixing bowl, beat cream cheese and butter; blend in flour and salt. Chill for 1 hour. Shape into 1-in. balls; press into the bottom and up the sides of greased mini-muffin cups.
- For filling, beat the egg in a small mixing bowl. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Bake at 325 degrees F for 25-30 minutes. Cool in pan on wire rack. Decorate with maraschino cherries if desired.
ReviewsRead all reviews 82
Delicious and very easy to make. I didn't have a small cupcake pan, so I used the larger ones instead. I doubled the recipe, and everything came out just perfect!
I am rating the filling for this recipe as I didn't use the shell part. I took someone else's suggestion and used a pie crust. I had ready made pie crust in the fridge already so I used a glas...
Great tasting recipe. I made it exactly as the recipe stated. It baked up quickly and came out of the pan so easily.
My friend's mother used to make these at Christmas and I loved them! I gave these a try and they were so easy. I substituted walnuts for the pecans and topped them of with confectioners sugar. ...
These were exquisite, not to mention adorable! They look like mini-pecan pies, but have a uniquely wonderful flavor. My only (minor) issue is that the tops came out looking dried out, which ma...
These were so good! I made them in a standard size muffin tin, as I didn't have the mini one. They were a hit for Thanksgiving! The crust was buttery and flaky, and the filling was waaaay better...
They are really yummy! Can be made by making biscuit size rounds of pie dough, for an even quicker dessert.
This my BY FAR--- the best thing that I have EVER put into my mouth!! These are breath taking!! :)