Pecan Tassies
A mini and simplified recipe of a traditional pecan pie. Delicious Pecan Tassies with 3 ingredients for the dough and 3 for the filling.
Servings 35 pecan tassies
Calories 185kcal
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
TIP:
If you don't have a pastry cutter, a food processor will work too.
These can be stored in an airtight container for up to 1 week.
Nutrition
Calories: 185kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 74mg | Potassium: 61mg | Sugar: 12g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.6mg