Pecan Tassies are mini bite sized pecan pies! Homemade pastry cups with a sweet pecan pie filling. Perfect for serving at the holidays or on a dessert board!
Pecan pie is a holiday favorite, but it can be difficult to serve sometimes, especially in a large party filled with guests! That’s why we love these Pecan tassies! They are the perfect way to serve pecan pie without the hassle.
This recipe is super easy to follow and makes a really large batch. They are such a hit that I usually double the recipe and make extras! Plus, they store really well, so making extra and storing them for later is never a problem.
This bite size dessert is a go-to for the holidays!
Why You’ll Love Pecan Tassies
- The mini, bite-size, portion of this easy dessert make them the perfect party dessert!
- These are a great twist to bring to a Christmas cookie exchange!
- The bake time isn’t long for these since they are mini, which is great when your oven is a busy spot around the holidays!
Ingredients You’ll Need for this Pecan Tassie Recipe
- Unsalted butter – I prefer to use unsalted butter, but salted will work as well. Before you use your butter, be sure its a room temperature!
- Original cream cheese – Allow this to come to room temperature before using as well.
- All-purpose flour – Using a high quality all purpose flour will give you best results.
- Large eggs – You’ll need decent sized eggs because they act as a binder to keep them held together.
- Light brown sugar – Brown sugar will give these that classic molasses flavor of pecan pie filling.
- Pure vanilla extract – A splash of vanilla gives a wonderful flavor..
- Kosher salt – You don’t have to use kosher salt, but you’ll have better results with it. Kosher salt doesn’t have any added chemicals that may change how your pecan tassies would taste.
- Pecans – Of course, pecans! Use finely chopped pecans or chop them up in your food processor.
How To Make Pecan Tassies
In a mixing bowl, combine butter and cream cheese with a hand mixer, mixing until smooth. Slowly add in the all purpose flour until it forms a giant dough ball. Refrigerate for an hour.
While that’s resting in the fridge, combine egg, brown sugar, vanilla, butter, and salt in a mixing bowl with a hand mixer.
Stir in chopped pecans, saving a few to top the pecan tassies with.
Remove dough from the refrigerator and form little pie crusts inside each mini muffin tin slot.
In a medium mixing bowl, use a hand mixer to mix the filling ingredients until combined.
Reserve 2 tablespoons of chopped pecans and set aside. Fold in the remaining pecans into the filling.
Fill each muffin cup with 1 teaspoon of the pecan filling. Then sprinkle the reserved pecans over the top of the tassies.
Bake in preheated oven for 15 – 20 minutes or until golden brown. Remove from oven, place on a cooling rack, and allow to cool for 5 – 10 minutes.
How to Serve Pecan Tassies
These taste great when they’re still warm, but are just as yummy at room temperature from your Christmas dessert table. If you want to bump it up a notch, make some homemade whipped cream and serve them with a dollop of whipped cream!
How to Store Pecan Tassies
Room Temperature: These will store well at room temperature for about 3 to 4 days.
Refrigeration: If you want them to last a bit longer, store them in the refrigerator in an airtight container for about 2 weeks.
Freezer: If you choose to make them ahead of time, store them in an airtight container in the freezer up to 3 months. Be sure to add parchment or wax paper in between stacks of pecan tassies so that they don’t stick together. Thaw in the container at room temperature when ready to use.
Can I use store bought pie crust?
Yes! They may not be near as tasty as they are with homemade crust, but store bought crust is a great way to save time.
How much filling should I put in each pecan tassie?
Use about a teaspoon of filling and two teaspoons of pecans. If it doesn’t look like enough, you can add a bit more but keep in mind you don’t want them to overflow when they bake.
Tips for the best Pecan Tassies
- Grease your mini muffin pan before adding the pie crust. This will keep them from sticking and will make clean up so much easier!
- Add a fun twist to your these easy pecan tassies by mixing in some chocolate chips or other fun additions.
- Buy local pecans if you can find them! The taste is so fresh and yummy!
I love these mini pecan tassies! They’re just so fun, easy, and a great way to make pecan pie a little bit easier.
More Pecan Recipes You’ll Love!
- If you like your pecan pie extra sweet, try out this Chocolate Pecan Pie.
- Need an idea for breakfast on Christmas morning? Try this Overnight Pecan Banana French Toast!
- These Pecan Pie Bars are another great party dessert!
- If you’re a chocolate fan, try out these Turtle Brownies!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
- ½ cup unsalted butter room temperature
- 3 ounces original cream cheese room temperature
- 1 cup all-purpose flour
- 1 large egg room temperature
- ¾ cup packed light brown sugar
- 1 Tablespoon unsalted butter room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ⅔ cup pecans finely chopped
- In a medium mixing bowl, use a hand mixer to combine ½ cup room temperature unsalted butter and 3 ounces of original cream cheese until creamy and smooth.
- Scrape down the sides, then slowly add 1 cup of all-purpose flour and mix until just combined. Scrape down the sides again and cover the bowl. Place it in the refrigerator for 1 hour.
- Preheat oven to 350 degrees Fahrenheit. Prepare a mini muffin pan with cooking spray.
- Remove the dough from the refrigerator and use a 1 Tablespoon cookie scoop to form (24) 1-inch dough balls. Next, place each dough ball into the prepared mini muffin cups and press evenly into the bottom and sides of the muffin cups to form a cup.
- In a medium mixing bowl, use a hand mixer to mix 1 large egg, ¾ cup packed brown sugar, 1 tablespoon butter, softened, 1 teaspoon vanilla extract and ¼ teaspoon kosher salt until combined.
- Reserve 2 tablespoons of chopped pecans and set aside. Fold in the remaining ⅔ cup of finely chopped pecans.
- Fill each muffin cup with 1 teaspoon of the pecan filling. Next, sprinkle 2 tablespoons of reserved pecans over the top of the tassies.
- In the preheated oven at 350 degrees Fahrenheit bake for 15 – 20 minutes or until golden brown. Remove from oven, place on a cooling rack, and allow to cool for 5 – 10 minutes.
Room Temperature: These will store well at room temperature for about 3 to 4 days. Refrigeration: If you want them to last a bit longer, store them in the refrigerator in an airtight container for about 2 weeks. Freezer: If you choose to make them ahead of time, store them in an airtight container in the freezer up to 3 months. Be sure to add parchment or wax paper in between stacks of pecan tassies so that they don’t stick together. Thaw in the container at room temperature when ready to use.
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