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2 votes | 3617 views

Miniature pecan pies pretty much sums up the flavor but these are even better. I don’t care for pecan pie as it is too sweet for me. However this portion controlled delicate golden brown crust filled with a gooey pecan filling is just right.

Prep time:
Cook time:
Servings: 24


Cost per serving $0.26 view details
  • 1 – 3 ounce package cream cheese – left soften at room temperature
  • ½ cup + 1 tablespoon butter – left soften at room temperature
  • 1 cup flour
  • 1 tablespoon light Karo syrup
  • 1 egg
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2/3 cup pecans, chopped


  1. Cheese Pastry:
  2. Blend together cream cheese and butter, stir in flour. Chill covered about an hour in the refrigerator. Shape into two dozen 1-inch balls. Place in ungreased (I give it a little spray with non stick spray for good measure) Teflon coated mini muffin pan. Shape into small pie crusts.
  3. Filling:
  4. Mix brown sugar, egg, Karo syrup, 1 tablespoon of butter, vanilla extract, salt and pecans. Put one teaspoon of filling into each pastry and bake for 25 minutes in a preheated 325 degree oven. Cool and remove from pan.
  5. Makes 2 dozen
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Nutrition Facts

Amount Per Serving %DV
Serving Size 27g
Recipe makes 24 servings
Calories 120  
Calories from Fat 68 57%
Total Fat 7.8g 10%
Saturated Fat 4.11g 16%
Trans Fat 0.0g  
Cholesterol 26mg 9%
Sodium 61mg 3%
Potassium 32mg 1%
Total Carbs 11.74g 3%
Dietary Fiber 0.3g 1%
Sugars 7.31g 5%
Protein 1.25g 2%



  • Jann from PA
    December 12, 2018
    I use Maple syrup instead of the Karo syrup! So good!
    And, no need to add salt (many of us get too much already).
    Great recipe!
    I've cooked/tasted this recipe!
    This is a variation

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