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Pecan Pie Cups

Pecan Pie Cups are a miniature version of the sweet Pecan Pie. A flaky cream cheese crusts surrounds a delectable pecan filling. This cookie recipe is perfect for Christmas or any gathering.
Course Cookie
Cook Time 25 minutes
Total Time 25 minutes
Servings 36
Author Melissa Russo / thefarmgirlgabs.com

Ingredients

  • Cream Cheese Pastry
  • 8 oz. cold butter cubed
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 6 oz. cream cheese
  • Pecan Filling
  • 2 eggs lightly beaten
  • 3/4 cup dark corn syrup
  • 1/2 cup brown sugar
  • 3 tablespoons melted butter
  • 2 teaspoons pure vanilla
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped pecans
  • Chocolate Drizzle Optional
  • 3 oz. semi-sweet chocolate
  • 2 teaspoons canola or vegetable oil

Instructions

  1. Preheat oven to 350 degrees
  2. To make crust:
  3. Add flour and salt to a food processor and pulse twice to incorporate.
  4. Add butter cubes and cream cheese and pulse just until a ball of dough forms.
  5. Once dough is complete, place 1 teaspoon of dough in a 24 mini-muffin pan.
  6. Using a dough press or your hands, mold dough to each mini-muffin cup. Press so dough fills up bottom and sides.
  7. To Make Filling:
  8. In medium bowl, whisk eggs.
  9. Add corn syrup, brown sugar, melted butter, salt and vanilla and mix until blended.
  10. Stir in chopped pecans.
  11. Fill each muffin tin 3/4 of the way full with filling.
  12. Bake 25-30 minutes until golden brown.
  13. Allow to cool before topping with Chocolate Drizzle or Powdered Sugar.
  14. *To make chocolate drizzle, add semi-sweet chocolate and oil to a double boiler. Heat on low until chocolate is melted. Allow to cool for 5 minutes. Fill plastic storage bag with chocolate and snip off a tiny section of one corner. Drizzle tops of pecan cups with chocolate