Pecan Cups Recipe - Allrecipes.com
Pecan Cups Recipe

Pecan Cups

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

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Ingredients Edit and Save

Original recipe makes 18 pecan cups Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
  4. Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.
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Reviews More Reviews

Apr 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.

 
Dec 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!

 

26 Ratings

Nov 24, 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.

 
Nov 23, 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.

 
Oct 22, 2006

These tasted wonderful! The only thing is I doubled the filling for the amount of dough it gave you.

 
Sep 20, 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!

 
Nov 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.

 
Feb 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.

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 61 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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