24 cupcake liners
1/4 c. butter
2 tbsp. sugar
1 c. graham cracker crumbs
1/2 c. light or dark corn syrup
1/3 c. brown sugar, packed
2 tbsp. butter, melted
1 tbsp. flour
1 tsp. vanilla

FILLING:

2/3 c. chopped pecans
3 eggs

Place 2 liners in each cup of 2 muffin pans. In side dish, microwave butter 45 to 60 seconds, or until melted. Stir in crumbs and sugar. Place rounded tablespoons of crumbs mixture in each liner. Press down firmly with bottom of small glass. Place a scant tablespoon of pecans in each cup.

Blend remaining filling ingredients; place 2 tablespoons in each cup. Place 1 muffin pan or turn table. Microwave at high, 2 to 4 minutes, or until mixture bubbles in spots and tops are quite firm.

If not using turn table, rotate pan every minute. Repeat for remaining muffin pan. Cool. Serve topped with whipped cream. Makes 12 servings. (If necessary to re-use muffin pan for remaining desserts, cool 2 to 3 minutes, then transfer desserts to paper towel.)