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These miniature tarts feature whole pecans, a caramel-like filling, and a butter and cream cheese crust that melts right in your mouth. —Janice Hose, Hagerstown, Maryland
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cookie equals 97 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 38 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Pecan Goody Cups in Taste of Home June/July 2006, p16
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Reviewed on Apr. 02, 2011 by 25kevin
Pastry is not as flaky as my regular Crisco pastry but would be very sturdy for little quiches. The flavour of the cream cheese comes through. They are like little butter tarts - not a pecan pie.
Reviewed on Dec. 27, 2010 by aug2295
Billing these as similar to pecan pie set the bar high, and although these were ok, I don't think they quite lived up to that.
Reviewed on Dec. 24, 2010 by shortcountrgal
I have made these for years and I use my med scoop from pampered chef for the dough and the smalles scoop for the filling. I also have a wooden mallot that is just right for pushing the dough into the mini muffin cups. This is so easy to make when using the proper kitchen tools.
Reviewed on Oct. 30, 2010 by thebrisketpit
These stared out a nightmare for me! I guess I was thinking they would be a quick treat, but they do take a little time. Molding the dough into the muffin cups was a little challenging. I ended up using a shot glass dipped in flour to kind of flattent he dough and start pushing it the sides. Even after a little trial and error, they weren't pretty but they were still delicious! I am going to look for a tool to help me mold the cups and will definately make again. I migt try putting chopped pecans in the filling as well!
Reviewed on Jan. 26, 2010 by gomommygo
I was able to easily get 48 servings. The first batch I made, I filled too full and they overflowed while baking. They were also very hard to remove from the pan. I really liked the flavor of the filling so I made the next batch in regular muffin tins lined with paper baking cups. This held more filling and made it easier to remove from the pan. I cooked them for the same amount of time and they turned out fine. Next time I will make them in the regular muffin tins with the paper liners again.
Reviewed on Jan. 07, 2010 by ILuv2Bake
These are great! My family loved them, I made a double receipe for Christmas. My daughter said she would rather have these then Pecan pie.
Reviewed on Jan. 01, 2010 by kc2295
These are so good!!!! The next time I make these I am going to double the crust part of the recipe. I only got 29 cups.
Reviewed on Dec. 22, 2009 by jerriemoody
Sweet, buttery, and nutty; I love the bite size cups! They taste like mini pecan pies. Don't fill them all the way to the top, the filling expands slightly while baking and will overflow.
Reviewed on Dec. 18, 2009 by AngelesJohnson
You have to try this recipe! It was DELISH and soooo easy to make!! My husband, kids, and coworkers loved it! This one is a keeper for sure!
Reviewed on Dec. 18, 2009 by janet slonopas
these are wonderful cookies, but I only got 29 not 48 like the recipe says. Did everyone get 48?
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