These mini pecan tassies are made of a buttery pie crust and filled with brown sugar and pecan filling. They’re the perfect bite-sized treat!
It’s the best time of the year for making quick and easy holiday dessert, be sure to try our easy pumpkin cake, no-bake chocolate salami, and caramel pretzel bars.
Pecan Tassies
These sweet treats also go by the name of mini pecan pies. doesn’t matter what you call them, they all have a basicly the same ingredients. The pie crust is so flakey and buttery it practically melts in your mouth with each bite. And the pecan pie filling has the most incredible caramelized brown sugar flavor that will keep you coming back for another treat. They are truly the best potluck dessert for Thanksgiving or Christmas.
If you love pecans then try these pecan recipes: quick candied pecans, strawberry pecan salad, bread pudding with vanilla rum sauce.
Ingredients for mini pecan pies
pecan pie Dough:
- cream cheese
- cold unsalted butter
- all-purpose flour
pecan pie Filling:
- pecans
- brown sugar
- eggs
How to make pecan tassies (mini pecan pies)
- The first thing you want to do is make the brown sugar filling. So you’ll want to toss the golden brown sugar and eggs into a bowl along with finely chopped pecans.
- Now get started on the simple 3 ingredient dough. All you need is unsalted cold butter, flour, and cream cheese, that’s it! Combine it all dough ingredients together with a pastry cutter or food processor and shape the dough into a ball.
- Once the dough has come together, you want to take a small amount and fill each pocket of your mini muffin tin. I used about 1 tablespoon . of dough for each mini pecan pie.
- Then you can fill each dough piece with the pecan pie filling and bake it in the oven as instructed in the recipe card below.
Tips to make these mini pecans pies
- Use cold butter– Like and pie dough you want to make sure the butter is straight out of the fridge. This will ensure super scrumptiously flakey dough.
- Speed up the dough making– by using a food processor you can really speed up the dough steps. Just be sure to keep an eye on the size of butter. You want them to get down to the size of a pea (no smaller than that).
- Forming the pie crust– if you begin to notice the dough sticking to your fingers too much when placing it into the muffin tin, the butter has probably softened too much. No worries! just pop the dough fought into the fridge for about 25 minutes.
How to store pecan tassies
You can store them at room temperature in some sort of jar own bowl with a lid. If you want them to last longer you can even store them in the fridge.
How long do pecan tassies keep
You can keep these mini treats on your counter in a container that is airtight for about 1 week. Or keep them in your fridge for up to 10 days.
Can you freeze pecan tassies?
Yes, you can! Once they cooled, place them in a ziplock bag or airtight box and keep them frozen for a few months. Just be sure to thaw them at room temperature before serving.
More Thanksgiving dessert recipes:
- Pumpin cheesecake
- cinnamon apple muffins
- cranberry jello salad
- raspberry thumbprint cookies
- loaded pumpkin bread
Pecan Tassies
Ingredients
Dough
- 8 oz cream cheese
- 1 cup unsalted cold butter equal to 2 sticks
- 2 cups all-purpose flour
Pecan filling
- 2 cups pecans chopped
- 2 cups brown sugar
- 2 eggs
Instructions
Make the pecan pie filling
- In a large bowl, combine the chopped pecans, brown sugar, and eggs. Then set them aside.
Combine the dough ingredients
- In a separate bowl cut the cold butter into the flour until the butter becomes pea-sized. I like to use a pastry cutter for this but you can do it in a food processor as well.
- Then combine the cream cheese with the butter and flour. At this point, I just used my hands because the dough begins to form into one piece.
- Scoop out 1 tablespoon-sized piece of the dough and form them into balls. Then place them into a greased mini muffin tin.
Fill your muffin tin with the dough and pie filling
- Using your fingers flatten out each ball so it takes up the shape of the hollow tin. Then fill each pocket with 1 tablespoon of the pecan filling.
- Bake at 350 degrees Fahrenheit for about 20-25 minutes. After the pecan pies cool, you can leave them as the are or drizzle a little bit of melted semisweet chocolate on top.
Notes
Nutrition
This recipe was originally posted on Nov 16, 2015, we’ve tweaked it a bit since then.
- Easy Oreo Cheesecake (VIDEO) - October 24, 2020
- Maple Donut Bars From Scratch - October 21, 2020
- BBQ Air Fryer Chicken Legs - October 17, 2020
Vicky says
Made these for Christmas party !! They were super delish and unique :)) I used walnuts instead of pecans, and it was super !!!!
simplyhomecooked says
Vicky thank you so much for taking the time, to leave feedback. I am so thrilled that these were a hit!
Luda says
These are simply the best !!!
simplyhomecooked says
Thank you Luda! They are one of my favorite mini treats 🙂
Carolina Vasylyshyn says
made these several times & this is my go to recipe!! 🙂 perfect, delicious, and easy to make! Especially perfect for the holidays. I didnt have pecans this time, so i used almonds! 🙂
simplyhomecooked says
That’s awesome Carolina! So glad this has become a favorite of yours! 🙂
Julie says
These mini pies are out of this world delicious! I love the crumbly crust, gooey filling and crispy top. Will be making them for thanksgiving!
Marina says
Does this make 24 count or 48?
simplyhomecooked says
It makes about 35 mini pies.
Anna says
A gal made these for a girls tea party a few weeks ago and they were very tasty. I especially like the crumbly texture 🙂
simplyhomecooked says
Oh how nice! Thank you for leaving feedback Anna 🙂 glad you enjoyed it ????
Kristina says
Where did you buy the tray to make the dough shapes ?
simplyhomecooked says
it’s been sometime since I bought the mini muffin tin, so I’m not too sure where I bought it. I’m almost certain bed bath and beyond have it.
LORETTA GILBERT says
How long do these keep? Can you make them several days ahead of a special event?
simplyhomecooked says
I usually make them the day before the event. I’m sure you can make them 2-3 days ahead, as long as you keep them in an airtight container.
Anna says
So using a mixer would not be helpful in this recipe? Do you combine the filling ingredients with a spoon?
simplyhomecooked says
If you don’t have a pastry cutter, you could mix the butter and flour with the paddle attachment of your stand mixer. For the filling, I mixed it with a whisk.