Pecan Tassies
7 ingredients is all that you need to make Homemade Pecan Tassies. They'll win over a crowd, are perfect for bake sales and holiday desserts. They're like mini pecan pies with a buttery cream cheese crust and a super simple pecan filling. You seriously can't go wrong with this no-fail Pecan Tassie Recipe.
If you crave more pecan inspired recipes, let me share a few more ideas to make. Try out my Instant Pot pecan cheesecake, pecan pie monkey bread, butter pecan instant pot fudge, or give these candied pecans a try.
Pecan Tassies
Pecan tassies are great for making for the holidays. For as long as I can remember, my mom has made these little bite-sized pies. They're so much easier to make and eat than a regular sized pie!
What is a Pecan Tassie
Pecan Tassies are essentially a pecan pie cookie. They are baked in a muffin tin in the oven until golden brown. This recipe is very popular and has been around for so many years.
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How to make pecan tassies
Crust | To whip up the crust in a bowl, just combine the flour, cream cheese, and butter together. Scoop the dough in the 24 cavity mini muffin pan and use a tamper or medicine cup to press the crust up the sides of the muffin pan.
Trust me, a tamper is an amazing tool if you plan on making many cookie cups or tassies.
Pecan Filling | Next you will work in the pecan filling. Add the brown sugar, melted butter, and egg to a large bowl. Whisk until combined and stir in the pecans.
Fill the crust, but leave a small space. Try not to overfill the cups because the filling will rise and stick to the sides of the muffin tin.
Bake | You will bake these for around 20 minutes or until the filling is puffy and the crust is golden brown.
Once they have cooled down you will serve up and enjoy a simple and delicious dessert.
How do you remove Pecan Tassies from the pan
You will bake as directed and then allow them to cool in the pan for about 5 minutes. Then take a thin blade spatula, I like to use my small offset spatula, to gently run around the edges. Then carefully lift them out of the pan.
You just have to go slow and be patient or you can break them as you are trying to remove them. Allowing them to cool a bit helps the crust become firmer so it doesn't fall apart.
If the filling has stuck to the pan, I found that pressing the spatula down in where the filling is stuck, pulling the spatula all way the way back out and pressing it back in works better than trying to slide the spatula around the tassie.
How to store Pecan Tassies
Pecan tassies can be stored at room temperature for up to a week in an airtight container or placed in the fridge and they will last for up to two weeks. Storing them in the fridge helps extend the quality of the pecan dessert.
Can you freeze Pecan Tassies
You can indeed freeze pecan tassies. Just allow them to cool and then transfer into a freezer container. They will store for around 3-4 months when frozen properly.
I wouldn't recommend using a freezer bag to freeze pecan tassies since they're so delicate. They'll end up a pile of crumbs if anything gets stacked on them.
You can remove them from the freezer and thaw at room temperature. Or place the tassies in the fridge to thaw overnight for a slower thawing process.
Could I Use Store Bought Pie Crust
If you don't want to make the homemade crust for this pecan dessert, it would be okay to get pie crust. You would just use a cup or cookie cutter to make the round shape.
It will adjust the flavor slightly as this mixture below has a really creamy texture due to the cream cheese. But, you could cut a corner for sure and reach for pie crust. I would recommend the roll out kind you find in the refrigerated section at the grocery store.
Special Tools for this Recipe
Pecan Tassies
Ingredients
Crust
- ½ cup salted butter room temperature
- 3 ounces cream cheese room temperature
- 1 cup all-purpose flour
Filling
- 1 large egg
- ¾ cup light brown sugar packed
- 1 tablespoon butter melted
- ⅔ cup chopped pecans
Instructions
Crust
- Preheat oven to 325 degrees F.
- In a medium bowl, add in the butter and cream cheese. Beat with a hand mixer until creamed.
- Add in the flour and beat until a dough forms. This will take 1 to 2 minutes and will look crumbly before it comes together.
- Using a 1 tablespoon cookie scoop, scoop the dough and place into each cavity of a mini muffin pan.
- Using the smaller side of a tamper or a medicine cup if you don't have a tamper, press the dough into the bottom and up the sides of the mini muffin cavity. Set aside.
Filling
- Add the egg, brown sugar, and melted butter into a medium bowl. Whisk to combine.
- Add in the pecans and stir until incorporated.
- Add a heaping teaspoon of filling to each crust.
- Place into the preheated oven and bake for 25 to 30 minutes until the crust is golden and the filling is puffed. Let cool in the pan for 10 minutes.
- If the crust was overfilled and the pecan filling stuck to the side of the pan, gently slide a knife between the pan and the tassie to release the tassie.
- Remove from the pan and let cool completely on a paper towel or wire rack.
- Store in an airtight container.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
