Mini Pecan Pie Tarts - Kraft Recipes Top
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Mini Pecan Pie Tarts

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  • Beat cream cheese, butter, sugar and almond extract in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda and mix well on low speed. Add in chopped pecans mix by hand. Refrigerate for 15 minutes.
  • Preheat oven to 350°F. Combine the eggs, brown sugar, corn syrup, butter, vanilla and pecans with a spoon. Mix well, set aside.
  • Roll dough into 1 inch balls and press into greased mini muffin pan. Bake for 5 minutes or until starting to set. Remove cookies from oven and press the back of a "Measuring-Tablespoon" into tops of cookies making a groove to fill with the pecan topping.
  • After all the cookies have been filled with pecan topping place back in oven for 10-15 minutes or until the edges are browning and the center is setting. Let cool for 10 minutes before removing from pans.

Special Equipment Needed


These freeze Great!! And taste great out of the fridge too.

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