Rich and crunchy, these little treats are perfect for parties.

HAYCO
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.

  • In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.

  • Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.

Nutrition Facts

160 calories; 10.7 g total fat; 31 mg cholesterol; 61 mg sodium. 15 g carbohydrates; 1.9 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2010
I used a mini cupcake pan and I greased & floured it well so I didn't have to use cupcake liners. I ended up with 24 mini cupcakes and they baked for 23 minutes. Like everyone suggested I doubled the filling. I had a lot left over. These are so good though. The crust is flakey and buttery the filling is crunchy and sweet... my husband raved about them and ate six immediately! Read More
(27)

Most helpful critical review

Rating: 3 stars
12/07/2019
I thought the crust had no flavor. I doubled the amount of filling and added more pecans as many had suggested. I had lots of leftover filling. I was pleased the filling did not boil over when baked. Overall It was OK just not as tasty as I expected. Read More
42 Ratings
  • 5 star values: 32
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/27/2010
I used a mini cupcake pan and I greased & floured it well so I didn't have to use cupcake liners. I ended up with 24 mini cupcakes and they baked for 23 minutes. Like everyone suggested I doubled the filling. I had a lot left over. These are so good though. The crust is flakey and buttery the filling is crunchy and sweet... my husband raved about them and ate six immediately! Read More
(27)
Rating: 5 stars
12/27/2010
I used a mini cupcake pan and I greased & floured it well so I didn't have to use cupcake liners. I ended up with 24 mini cupcakes and they baked for 23 minutes. Like everyone suggested I doubled the filling. I had a lot left over. These are so good though. The crust is flakey and buttery the filling is crunchy and sweet... my husband raved about them and ate six immediately! Read More
(27)
Rating: 5 stars
04/14/2003
They taste great but I recommend using actual muffin tins (with the paper muffin cups for easy serving) so the mixture doesn't spread so much in the oven. Other than a funky shape they came out great! I'm actually making them again today. Read More
(22)
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Rating: 5 stars
11/25/2004
These are great! I made one batch and the just went. I made a double batch but was short one ounce of cream cheese they still came out great. My family said these are must from now on. Read More
(17)
Rating: 4 stars
11/24/2007
I usually make pecan pie every Thanksgiving, but this year I have a countertop oven and wanted to make something I knew would cook properly. I doubled the dough and tripled the filling, it worked out perfectly. These are somewhat difficult to make (it was my first time making tassies), but I finally rolled teaspoons of dough into balls, pressed into mini muffin cups then used my thumbs to raise the dough up the sides. My last batch I finally figured it out. The flavor was excellent. Read More
(17)
Rating: 5 stars
11/25/2006
THIS IS A VERY QUICK EASY AND TASTY TREAT. I MADE THESE ON THANKSGIVING AND I WILL BE MAKING THEM AGAIN. I USED A REGULAR MUFFIN PAN LINED WITH PAPER CUPS. WHEN THEY COOLED I TOOK THEM OUT OF THE PAPER CUPS AND HAD THEM ON A TRAY. THEY LOOKED LIKE FINE PASTRIES FROM A HIGH END BAKERY. THE PAPER CUPS PUT A GREAT DECORATIVE LOOK ON THEM. NEXT TIME I AM GOING TO TRY THEM IN A MINI MUFFIN PAN ALSO LINED WITH PAPER CUPS. THANKS FOR THIS GREAT RECIPE FOR A WONDERFUL TASTING VERY SIMPLE AND QUICK DESERT. I WILL BE TAKING PICTURES NEXT TIME I MAKE THESE SO EVERYONE CAN SEE HOW BEAUTIFUL THEY ARE. Read More
(9)
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Rating: 5 stars
10/22/2006
These tasted wonderful! The only thing is I doubled the filling for the amount of dough it gave you. Read More
(9)
Rating: 5 stars
09/21/2008
This is a recipe my Mom used to make every Christmas so I attempted it myself since I was not going to see her. Everyone loved them and they were all gone in a matter of minutes. I will double the recipe next time and save some for me! Read More
(8)
Rating: 5 stars
02/21/2011
These are wonderful! The only thing I had to change was to use about 1.5 cups of chopped pecans because otherwise the filling was too runny and didn't puff up during baking - which happened the first time I made these. I had much better success when the filling was less liquid-ey and mostly pecans. Read More
(7)
Rating: 4 stars
04/06/2010
I thought these tasted very good but there is really not enough filling if you follow the recipe as written. I doubled the filling and still didn't really find it to be quite enough. Read More
(5)
Rating: 3 stars
12/07/2019
I thought the crust had no flavor. I doubled the amount of filling and added more pecans as many had suggested. I had lots of leftover filling. I was pleased the filling did not boil over when baked. Overall It was OK just not as tasty as I expected. Read More