Mini Pecan Pie Cups Frosting (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups crushed graham crackers
02 -
1/3 cup melted butter
03 -
2 tablespoons brown sugar
→ Pecan Filling
04 -
1/2 cup brown sugar
05 -
1/3 cup light corn syrup
06 -
1/4 cup butter
07 -
2 tablespoons flour
08 -
1 teaspoon vanilla extract
09 -
1 egg, lightly beaten
10 -
1 cup chopped pecans
→ Maple Cream Frosting
11 -
4 oz cream cheese, softened
12 -
2 tablespoons butter, softened
13 -
2 tablespoons maple syrup
14 -
1/2 teaspoon vanilla extract
15 -
1 cup powdered sugar
# Instructions:
01 -
Preheat oven to 350°F (175°C). In a bowl, combine crushed graham crackers, melted butter, and brown sugar. Press into the bottom of a greased muffin pan to form mini crusts. Bake for 6–7 minutes. Let cool.
02 -
In a saucepan over medium heat, combine brown sugar, corn syrup, butter, and flour. Stir constantly until butter is melted and mixture thickens slightly. Remove from heat, then whisk in vanilla, beaten egg, and chopped pecans. Spoon evenly over each crust.
03 -
Bake the filled cups at 350°F for 12–15 minutes, until the filling is set. Let cool completely before frosting.
04 -
In a bowl, beat cream cheese and butter until creamy. Add maple syrup, vanilla, and powdered sugar. Beat until smooth and fluffy. Pipe or spoon on top of each cooled pecan cup.
05 -
Chill slightly before serving or enjoy at room temperature. Garnish with a pecan half or drizzle of maple syrup if desired.