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The Best Mini Mock Shoo Fly Pies

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“This is a receipe I received from my mother. These are a little time consuming to make, but there are never any left when I take them to parties! You have to use a mini muffin pan, as this is the only way these will work.”
24 mini muffins

Ingredients Nutrition


  1. In a medium size bowl combine 3 oz of cream cheese, 1/2 cup butter, and 1 cup of flour.
  2. Beat on medium speed until a soft dough forms.
  3. Use a mini muffin pan (only the mini will work, regular muffin pan size is too big) and scoop about a tablespoon of dough into each muffin cup.
  4. Using your fingers work dough into the cup shape (all the way up the sides about an 1/8 in thick, and about a 1/4 inch thick on the bottom.).
  5. Continue until all the cups are made.
  6. Preheat oven to 350 degrees.
  7. In a small sauce pan cook 1 Tsp of butter until lightly browned.
  8. In another medium bowl mix 1 egg, 1 cup dark brown sugar packed, 1 Tsp of browned butter, a pinch of salt, and 1 Tsp Vanilla.
  9. Blend well until a smooth dark brown runny mixture forms.
  10. Spoon the brown filling into each muffin cup about 1/2 to 3/4's full.
  11. Repeat until all cups are filled.
  12. Bake at 350 for approx 8-11 minutes. DO NOT OVERCOOK. The edge of the crust on the top of sides should be light brown. The brown filling will crust on top, and be runny in the middle.
  13. Optional: An additonal garnish is to place a pecan half on top of brown filling before baking.

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