These Pecan Tassies are little bites of heaven and always a hit for the Holidays! Melt-in-your-mouth mini pecan pies with a buttery cream cheese crust and a sweet, rich pecan filling.
What Are Pecan Tassies?
Pecan Tassies are basically mini pecan pies baked in a mini muffin pan. They have a sweet and gooey pecan filling and a flaky crust made with cream cheese. It’s possible only to eat one!
Why You’ll Love This Pecan Tassie Recipe
- Incredibly Easy: a simple crust pressed into a mini muffin cup with a filling that has just a few ingredients. Instead of making a classic pecan pie and having to cut slices, this way everyone can have their own individual pecan pie bites.
- Flavorful Crust: the crust is not only perfectly flakey, but also has a delicious flavor with cream cheese added.
- Pecan Filling: The tangy crust goes perfectly with the sweetness of the pecan pie filling.
- Perfect for Holiday Gifts: we love adding these to our Christmas cookie trays every year and they are also perfect for shipping!
What You’ll Need
You will use minimal ingredients to make this pecan tassie recipe. It’s so inexpensive and easy to make.
- Unsalted Butter: I like to use unsalted butter to prevent the crust from having a salty flavor. Make sure it is softened to ensure proper texture. One tablespoon of the butter should be separated and melted for the filling.
- Cream Cheese: Soften the cream cheese as well. Leave it on the counter for about 30 minutes before handling.
- Chopped Pecans
- Brown Sugar: When measuring brown sugar, make sure it is tightly packed.
- Vanilla Extract: I use pure vanilla extract. It doesn’t have to be clear.
How to Make Pecan Tassies
Since you can make the dough ahead of time, there is hardly any prep required for these pecan tassies, giving you more time to eat them once they are baked!
- Step 1. In a medium bowl, combine 7 tablespoons of butter and cream cheese. Mix until smooth.
- Step 2. Gradually fold in flour until soft dough forms. Wrap in plastic wrap and chill for 30 minutes.
- Step 3. Preheat your oven to 325 degrees F and spray a mini muffin pan with non-stick spray.
- Step 4. Remove the cream cheese dough from the refrigerator and divide it into 24 pieces.
- Step 5. Roll each piece into a ball and press into the muffin tin to form a cup.
- Step 6. Whisk brown sugar, egg, 1 tablespoon of melted butter, vanilla, and salt in a medium mixing bowl.
- Step 7. Divide and save 4 tablespoons of chopped pecans to the side. Stir in the remaining pecans.
- Step 8. Scoop about 1 teaspoon of the mix into each cup and sprinkle with the reserved pecans.
- Step 9. Bake for 20-22 minutes. Untill the edges of the crust start to brown, and the middle will be set.
- Step 10. Allow the pecan tassies to cool for 10 minutes in the muffin pan before transferring to a cooling rack to cool completely.
Tips and Tricks
- Make the dough up to 3 days ahead of the time. You can store it tightly wrapped in the refrigerator until ready to use.
- Store pecan tassies at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. Please place them in an airtight container to ensure freshness.
- I love making treat bags filled with goodies for friends and family. These pecan tassies are the perfect addition. If you love pecan pie during the holiday season, this is going to be your new favorite. Why stop there? Since this isn’t a recipe that relies on seasonal ingredients, you can enjoy them any time.
- Make sure the sides reach the top when pressing the dough in the muffin tin, otherwise it won’t be able to hold the pecan filling.
- I like to use a tart tamper, but you can also use the round handle of a wooden spoon or your fingers.
More Pecan Dessert Recipes
- Mix together in a medium bowl, 7 tablespoons of butter and cream cheese until smooth. Add flour and mix until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 325 degrees. Grease a mini muffin pan.
- Divide dough into 24 pieces, a little less than a tablespoon each. Roll into a ball and place into muffin tin. Press dough evenly to cover the bottom and sides forming a cup.
- In a medium mixing bowl, whisk together brown sugar, egg, 1 tablespoon melted butter, vanilla, and salt.
- Reserve 3 tablespoons of pecans and stir in remaining pecans into sugar egg mixture.
- Spoon a teaspoon of pecan mix into each muffin cup. Sprinkle with reserved pecans.
- Bake for 20-22 minutes, until the pastry starts to turn golden brown and the center is set.
- Cool in the pan on a cooling rack for 10 minutes. Then remove from the pan to the cooling rack to cool completely.
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- Dough can be made and refrigerated up to 3 days before use.
- Store in an airtight container on the counter for up to 7 days or 2 weeks in the refrigerator.
- Be sure to press the dough close to the top of the muffin tin or there won’t be enough dough to hold the filling.
- A tart tamper was used for this recipe, but a round handle of a wooden spoon will work, or just your fingers.