Hey there, friends! Today, I’m sharing one of my absolute favorite sweet treats: Pecan Tassies. These little delights are like bite-sized pecan pies that you can pop in your mouth, perfect for gatherings or just a cozy evening treat. Fun fact: the first time I made these, I was convinced I’d mess up the crust, but they turned out to be an instant family hit! If you’re a fan of mini desserts like these, you might enjoy trying out my mini apple pies next.
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Why you’ll love this recipe
Pecan tassies are not just delicious; they’re incredibly easy to make—trust me, if I can do it on a busy weekday, so can you! They’re perfect for anyone who loves the taste of pecan pie but wants to try it in a cute, small package. Plus, they store well, making them a fantastic make-ahead option for holiday baking or parties.
Ingredients
- 1/2 cup stick salted butter, at room temperature
- 3 oz. cream cheese, at room temperature
- 1 Tbsp. granulated sugar
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 2 Tbsp. salted butter, melted
- 2 Tbsp. light corn syrup
- 1/2 tsp. vanilla extract
- 1 tsp. bourbon (optional)
- Pinch of kosher salt
- 1 large egg
- 1/2 cup pecans, finely chopped
- 24 pecan halves
Step-by-step instructions
Preparing the crust
- Preheat your oven to 325℉. Grease a 24-cup mini muffin pan with nonstick cooking spray to make sure those tassies pop right out later!
- Mix it up: In a stand mixer, beat together butter, cream cheese, and granulated sugar until they’re good and fluffy—about 4 to 5 minutes.
- Form the dough: Lower the speed and add the flour. Continue mixing until the dough just comes together.
- Shape and set: Use a tablespoon scoop to form 24 balls of dough. Press them into muffin cups, forming a cup shape. A little freezer time (15 minutes) will keep them nice and firm.
Making the filling
- Whisk it together: Combine brown sugar, melted butter, corn syrup, vanilla, bourbon (if you’re feeling daring), salt, and egg in a bowl until smooth. Fold in those chopped pecans.
- Fill and top: Spoon a heaping teaspoon of filling into each crust, then crown each with a pecan half.
- Bake: Let them bake until the crusts are golden and the filling is set, about 20 to 25 minutes. Let them chill in the pan for about 5 minutes before letting them cool completely on a wire rack.
Recipe tips & variations
- Bourbon swap: If bourbon’s not your thing, try rum or leave it out altogether.
- Nutty swap: Swap out pecans for walnuts if you prefer them or have allergies to consider.
- Sweet touch: Dust the cooled tassies with powdered sugar for a festive touch.
Storage & reheating
Store your pecan tassies in an airtight container at room temperature for up to three days, or pop them in the fridge for up to a week. To enjoy them warm, a quick zap in the microwave (about 10 seconds) will do the trick.
FAQs
Pecan tassies are mini tarts that closely resemble the flavor and texture of a pecan pie, with a cream cheese-based crust holding a sweet pecan filling.
Absolutely! Once cooled, you can freeze them in an airtight container for up to two months. Just thaw and reheat before serving.
Yes, a hand mixer or even mixing by hand works just fine, though it might take a little more elbow grease!
Not at all! The cream cheese adds to the crust’s tenderness without overpowering the pecan filling.
Recipes you may like
If you’re one to enjoy the seasonal delights like I do, you might also love our Irresistibly Delicious Apple Pie Cookies You’ll Adore
and these Classic Apple Crumble, Pumpkin Spice Muffins, Cranberry-Orange Scones—both taste like fall in cookie form.
Follow us for more drool-worthy comfort food on Pinterest and join the conversation on Facebook.
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Pecan Tassies
- Total Time: 45 minutes
- Yield: 24 servings 1x
Description
Delicious bite-sized pecan pies that are easy to make and perfect for gatherings.
Ingredients
- 1/2 cup stick salted butter, at room temperature
- 3 oz. cream cheese, at room temperature
- 1 Tbsp. granulated sugar
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 2 Tbsp. salted butter, melted
- 2 Tbsp. light corn syrup
- 1/2 tsp. vanilla extract
- 1 tsp. bourbon (optional)
- Pinch of kosher salt
- 1 large egg
- 1/2 cup pecans, finely chopped
- 24 pecan halves
Instructions
- Preheat your oven to 325℉. Grease a 24-cup mini muffin pan with nonstick cooking spray to make sure those tassies pop right out later!
- In a stand mixer, beat together butter, cream cheese, and granulated sugar until they’re good and fluffy—about 4 to 5 minutes.
- Lower the speed and add the flour. Continue mixing until the dough just comes together.
- Use a tablespoon scoop to form 24 balls of dough. Press them into muffin cups, forming a cup shape. A little freezer time (15 minutes) will keep them nice and firm.
- Combine brown sugar, melted butter, corn syrup, vanilla, bourbon (if you’re feeling daring), salt, and egg in a bowl until smooth. Fold in those chopped pecans.
- Spoon a heaping teaspoon of filling into each crust, then crown each with a pecan half.
- Let them bake until the crusts are golden and the filling is set, about 20 to 25 minutes. Let them chill in the pan for about 5 minutes before letting them cool completely on a wire rack.
Notes
- Bourbon swap: If bourbon’s not your thing, try rum or leave it out altogether.
- Nutty swap: Swap out pecans for walnuts if you prefer them or have allergies to consider.
- Sweet touch: Dust the cooled tassies with powdered sugar for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tassie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg