Serves: 5
Total Calories: 512
Yield: 24 pecan cups
Prep time:
Cook time:
Total time:
Mix cream cheese and 1/2 cup butter. Blend into flour with fork. Chill 1 hour or longer. Shape into 1-inch balls. Press in tiny muffin tins (12 to a tin). Combine eggs, brown sugar, remaining 2 tablespoons butter, vanilla, and salt. Beat until smooth. Divide pecans in half. Use 1/2 to sprinkle on bottom of each cup. Add filling, and top with remaining pecans. Bake at 325° for 25 minutes. Remove quickly before filling hardens.
This Pistol Packin’ Mama Pecan Cups recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.
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