"I got a Girl scout badge for this recipe way back when," Kim says. "It's based on my grandmother's chess pie."
2 (3-ounce) packages cream cheese, softened
2/3 cup unsalted butter, softened
2 cups all-purpose flour
1 cup chopped pecans
3 large eggs, beaten
1 cup firmly packed dark brown sugar
3/4 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
How to Make It
Beat cream cheese and 2/3 cup butter at medium speed with an electric mixer until blended. Add flour and salt; beat until combined. Divide dough in half. Flatten each half into a round disk about 1 inch thick. Wrap in heavy-duty plastic wrap; chill 1 hour.
Shape dough into 2-inch balls. Flatten balls, and place in 3-inch muffin cups, forming each into a shell. (Dough should form a lip above muffin cups.) Sprinkle pecans evenly in pastry cups.
Whisk together eggs and next 5 ingredients until blended. Carefully pour egg mixture evenly over pecans. (Pastries will be full.) Bake at 350° for 30 to 35 minutes or until set.