Jennifer Davick; Buffy Hargett
Yield
Makes 4 dozen

These mini pecan pies are perfect for holiday get-togethers. They're a guaranteed crowd-pleaser and surprisingly easy to prepare!

How to Make It

Step 1

Beat 1 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 1 hour.

Step 2

Place 1 dough ball into each lightly greased muffin cup in mini muffin pans, shaping each into a shell.

Step 3

Whisk together brown sugar and next 5 ingredients. Spoon into tart shells.

Step 4

Bake at 350° for 20 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks 20 minutes or until completely cool.

Chef's Notes

Prep: 45 min., Chill: 1 hr., Bake: 20 min., Cool: 30 min. If you don't have four mini muffin pans, you can bake these in batches. Keep the extra dough chilled until you're ready to use it.

Ratings & Reviews

annieroon's Review

Godlydva
December 10, 2013
I halved the recipe and maybe this was the cause of such a disaster! Way too dry and the pastry was hard to form into balls....just crumbly. The filing had too much sugar and not enough eggs.

walabee's Review

MattiCat
April 07, 2013
I absolutely love this recipe! It's one of my favorite desserts!

MattiCat's Review

mykitchen
December 26, 2012
These are delicious but SO time consuming. I followed the recipe exactly and I don't know why another reviewer had an issue with the flavor, they tasted like pecan pies to me. If you have two 24 cup muffin tins, then just roll the balls and put them in the tins to chill, no need for the baking sheet. I found what worked for me was to flatten the dough with my fingers first, then dip the back of a teaspoon in powdered sugar and shape the dough into the cups with that. It's important to get the balls the exact size or the cups could be too doughy if you use too much or too hard to work with if you use too little. I used a level small melon ball scoop's worth and that was just right. I stacked these in a small footed compote then sprinkled with powdered sugar and they looked great. Hope this helps!

Godlydva's Review

mkh516
December 21, 2012
When I was child my mother used to make these little cookies at Christmas time and I just couldn't get enough of them. I've kept up the tradition and make them as well however I've altered the recipe a bit and added candied dates and rasins to the filling and I must say they have been quite a hit with my family...simply wonderful!

taustin4's Review

walabee
September 11, 2012
N/A

nikkidilizia20's Review

kate1224
December 21, 2010
Love these!! Made them for Thanksgiving and now I am going to make them for Christmas. I rolled them into balls and put them in a freezer bag until I was ready to bake. A bit time consuming, but that is probably because I only have one mini muffin tin. Gonna go and try to find another one today. Very good cookies though.

mkh516's Review

annieroon
November 24, 2009
N/A

ncbaker's Review

Nightphyre
November 19, 2009
The crust turned out great but the filling leaves a lot to be desired. These are supposed to taste like mini pecan pies but not even close. I use the Joy of Cooking recipe which uses less brown sugar and dark corn syrup.

Nightphyre's Review

nikkidilizia20
November 10, 2009
Have been using this recipe for 35+ years and have several variations now. The most common substitution is swap the brown sugar to white granulated and the pecans to shredded coconut (like Bakers) and use the same baking info.

kate1224's Review

taustin4
October 27, 2009
Fabulous recipe! Always a big hit for a holiday sweet treat!