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This mini pecan pie cups with maple cream frosting recipe transforms the classic holiday pie into adorable, portable treats. The buttery graham cracker crust cradles a rich, gooey pecan filling, all topped with a dreamy maple cream cheese frosting that takes these bite-sized desserts to the next level.
I first made these for a Thanksgiving potluck when I wanted something different from traditional pies. They disappeared within minutes, and now I get special requests for these little gems at every family gathering.
Ingredients
- For the Crust
- Graham crackers provide the perfect crumbly, sweet base that complements the rich filling
- Melted butter binds everything together while adding richness
- Brown sugar enhances the warm, caramel notes in the crust
- For the Pecan Filling
- Brown sugar creates that signature caramel flavor traditional in pecan pie
- Light corn syrup gives the filling its gooey, indulgent texture
- Butter adds richness and helps create that luxurious mouthfeel
- Flour acts as a thickening agent to ensure the filling sets properly
- Vanilla extract balances the sweetness with its aromatic flavor
- Egg provides structure and helps the filling set while baking
- Chopped pecans offer wonderful texture and that classic nutty flavor
- For the Maple Cream Frosting
- Cream cheese creates a tangy base that balances the sweetness perfectly
- Butter adds richness and helps create a smooth, pipeable consistency
- Maple syrup infuses authentic maple flavor without being overwhelming
- Vanilla extract enhances the other flavors and adds depth
- Powdered sugar sweetens and stabilizes the frosting
Step-by-Step Instructions
- Prepare the Crust:
- Combine crushed graham crackers with melted butter and brown sugar until the mixture resembles wet sand. Press firmly into muffin tins to create a solid foundation. The key is applying even pressure with your fingers or the back of a measuring spoon to ensure a compact base that won't crumble when serving.
- Make the Pecan Filling:
- Cook the sugar mixture patiently over medium heat, stirring constantly to prevent scorching. You'll know it's ready when it thickens slightly and takes on a glossy appearance. Allow it to cool slightly before adding the egg to prevent scrambling. Fold in the pecans gently to distribute them evenly throughout the filling.
- Bake the Cups:
- Watch carefully during baking as ovens vary. The filling should be mostly set but might have a slight jiggle in the center. The edges will appear more firm than the middle. Allow them to cool completely in the pan before attempting to remove them to prevent breaking.
- Whip Up the Frosting:
- Begin with room temperature cream cheese and butter for the smoothest texture. Beat them thoroughly before adding other ingredients to prevent lumps. The frosting should be thick enough to hold its shape when piped but soft enough to spread easily. If too thick, add a drop more maple syrup. If too thin, add more powdered sugar.
- Serve:
- Allow the cups to set in the refrigerator for at least 30 minutes before serving for the cleanest slices. The texture and flavor are best when served slightly chilled but not cold from the refrigerator. A sprinkle of chopped pecans or a light dusting of cinnamon adds a beautiful finishing touch.
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The maple syrup in the frosting is truly what makes these cups special. My grandmother always had pure maple syrup from Vermont, and using quality syrup here makes all the difference. The first time I made these for my family, my uncle who claims to hate desserts ate four in one sitting.
Make Ahead Options
These mini pecan pie cups are perfect for advance preparation. You can make them up to two days before serving. Store unfrosted cups in an airtight container at room temperature. Add the frosting the day of serving for the freshest taste and appearance. If you need to frost ahead of time, refrigerate the completed cups and bring to room temperature about 30 minutes before serving.
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Serving Suggestions
For an elegant presentation, arrange these mini cups on a tiered dessert stand alternating with fresh berries or small chocolate truffles. They pair wonderfully with after dinner coffee, particularly a medium roast with caramel notes. For special occasions, serve alongside a small glass of bourbon or aged rum for adults. The combination of the spirits with the pecan and maple flavors creates a sophisticated dessert experience.
Variations to Try
While this recipe is perfect as written, there are several delicious variations worth exploring. Add a tablespoon of bourbon to the pecan filling for a more adult version. For chocolate lovers, sprinkle mini chocolate chips into the filling before baking. You can also substitute walnuts or a mixture of nuts for the pecans if preferred. During fall, adding a quarter teaspoon of pumpkin pie spice to the filling creates a seasonal twist that complements harvest gatherings.
Frequently Asked Questions
- → Can I make the crust ahead of time?
Yes, you can prepare the crust in advance and store it in an airtight container after baking to maintain its freshness.
- → What can I use instead of corn syrup?
You can replace corn syrup with honey, maple syrup, or golden syrup, but it may slightly alter the flavor and texture.
- → How do I store the pecan cups?
Store the pecan cups in an airtight container in the refrigerator for up to 4–5 days. Serve chilled or at room temperature.
- → Can I freeze these pecan cups?
Yes, the unfrosted pecan cups can be frozen for up to 2 months. Thaw them in the refrigerator and frost before serving.
- → How can I make the frosting less sweet?
Reduce the powdered sugar slightly and add a tablespoon of heavy cream or extra cream cheese for a less sweet but creamy frosting.
- → What garnish works best for these cups?
A pecan half or a light drizzle of maple syrup adds an elegant touch and enhances the flavor.