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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is a variation of an original recipe I've been making for years, says Marilyn Blankschien of Clintonville, Wisconsin. The tangy pineapple-cream cheese filling cuts the sweetness of the pecan topping. Ingredients:
3 tablespoons butter, softened |
1-1/2 ounces cream cheese, softened |
1/2 cup king arthur unbleached all-purpose flour |
filling: |
1 package (3 ounces) cream cheese, softened |
1 tablespoon sugar |
1/4 cup crushed pineapple, drained |
topping: |
1 egg |
1/4 cup packed brown sugar |
2 tablespoons light corn syrup |
1 tablespoon butter, melted |
1 teaspoon king arthur unbleached all-purpose flour |
1/2 teaspoon vanilla extract |
1/4 cup chopped pecans |
Directions:
1. In a small bowl, beat butter and cream cheese until smooth. Add flour; mix well. Divide dough into six portions; press onto the bottom and 3/4 in. up the sides of six muffin cups coated with cooking spray. Set aside.
2. In another bowl, beat cream cheese and sugar until smooth; stir in pineapple. Spread into each cup. Combine the egg, brown sugar, corn syrup, butter, flour and vanilla; stir in pecans. Spoon over filling.
3. Bake at 350° for 25-30 minutes or until topping is set. Cool for 10 minutes before carefully removing from pan to a wire rack to cool completely. Yield: 6 servings.
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