These Pecan Tassies only have 6 ingredients! They are made of a buttery pie crust and filled with brown sugar and pecan filling. They’re the perfect bite-sized treat!
Table Of Contents
I love these Pecan Tassies because they are just the right size after a big meal. Serve them with coffee or other sweets for an elegant dessert course.
- TASTE: These Pecan Tassies have the most incredible caramelized brown sugar flavor in the filling. Sweet and nutty, this dessert is the perfect end to a holiday meal.
- TEXTURE: The pie crust is so flaky and buttery, it practically melts in your mouth with each bite. And the sticky filling with its chunks of pecan are scrumptious.
- TIME: This recipe will take about 45 minutes for you to make.
- EASE: These mini pecan pies are really easy to make. With just 6 ingredients, they’re simple while looking really elegant.
What You’ll Need
- Brown sugar- This is what gives the filling in these Pecan Tassies its deliciously sweet, caramelized flavor. I prefer light brown sugar for this recipe.
- Butter- Cold butter is mixed into the crust of this dessert to make it flaky and buttery. Make sure to keep it cold until you’re ready to use it.
- Cream cheese- This ingredient adds richness and flavor. And the higher fat content helps hold everything together in the crust.
- Pecans- Chopped for little bits of crunchy nuttiness, these make the dessert.
- Eggs- This is the binder that holds the sugar and pecan together. Don’t forget them!
How to Make Pecan Tassies
- Make the brown sugar filling. Combine the golden brown sugar and eggs in a bowl along with the finely chopped pecans. Set aside.
- Cut up the butter. In a separate bowl, cut the cold butter into the flour until the butter becomes pea-sized.
- Add the cream cheese. Then combine the cream cheese with the butter and flour. At this point, I just use my hands as the dough begins to form into one piece.
- Scoop out the dough. Scoop out tablespoon-sized pieces of the dough and form them into balls. Then place them into a greased mini muffin tin.
- Form and fill the pecan tassies. Using your fingers, flatten out each ball so it takes the shape of the hollow tin. Then fill each pocket with the pecan filling.
- Bake. Bake at 350 degrees Fahrenheit for about 20-25 minutes. After they cool, you can leave them as is or add toppings.
- Use cold butter– Just like with pie dough, you want to make sure the butter is straight out of the fridge. This will ensure super scrumptiously flaky 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 the butter as you want them no smaller than a pea.
- Fix a sticky pie dough– If you begin to notice the dough sticking to your fingers too much when placing it into the muffin tin, just pop it in the fridge for about 25 minutes to harden the butter a bit.
- How to use leftover pecans– If you have some leftover pecans after you’re done, use them to make some Candied Pecans, or in a Spinach Strawberry Feta Salad or Bread Pudding with Vanilla Rum Sauce (VIDEO).
Add-ins and Substitutions
- Add toppings- Try these Pecan Tassies with a drizzle of melted semisweet chocolate on top.
- Make them gluten-free- Substituting the all-purpose flour for a gluten-free baking flour is the only change you need to make!
- Add bourbon- Make these mini pecan pies even more flavorful by adding a little boubon to the filling. Some of the alcohol will be retained though, so keep it in mind when serving.
- Substitute a graham cracker crust- Try this dessert with a different crust, such as a chocolate or graham cracker crust, like in this Pumpkin Cheesecake (VIDEO).
If the sticky filling leaks out while baking, it will harden as it cools. Place the muffin tins back in the oven for a minute or two, then use a sharp-tipped knife to gently peel the pecan tassies away from the sides and remove.
Tassies got their name from Scotland, where it means “miniature cup.” A pecan tassie is a mini pecan pie. This term is also used for mini tarts.
These Pecan Tassies are a very versatile dessert and can be served after holiday meals, with coffee or other sweets. Here are some ideas.
- Meats: Serve this dessert after a meal of Juicy Thanksgiving Turkey, Garlic Herb Crown Roast of Pork, or Roast Duck Stuffed with Apples.
- Coffee: Try these Pecan Tassies with hot coffee, or with a Pumpkin Spice Latte, Iced Caramel Macchiato, or Caramel Frappuccino Recipe (Starbucks Copycat).
Make These in Advance
Make ahead: You can make these Pecan Tassies ahead of time and store them in an airtight container. Wait to add any toppings until you are ready to serve.
Storing: You can store them at room temperature in an airtight container for up to a week, or in the refrigerator for up to 2 weeks.
Freeze: Once they have cooled, place them in a ziplock bag or airtight container and keep them frozen for 3-4 months. Just be sure to thaw them to room temperature before serving.
More Holiday Recipes!
Full Recipe Instructions
- In a large bowl, combine the chopped pecans, brown sugar, and eggs. Then set them aside.
- 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.
- 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 they are or drizzle a little bit of melted semisweet chocolate on top. Tip: These can be made in advance and stored in an airtight container for up to 1 week.
- If you don’t have a pastry cutter, a food processor will work too. Just be careful not to overmix the dough.
- If your dough begins to get too soft, just place it in the fridge for 20-30 minutes to firm it back up.
This recipe was originally posted on Nov 16, 2015, we’ve tweaked it a bit since then.