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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.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 35 pecan tassies
Calories 185kcal
Author Dina



Pecan filling


  • In a large bowl, combine the chopped pecans, brown sugar, and eggs. Then set them aside.
  • 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.
  • 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.


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