Pecan tassies are the kind of treat that makes a dessert table feel complete. They’re small, buttery, and filled with a gooey pecan center that tastes like a mini pecan pie. The crust is tender and rich, the filling is sweet with a hint of vanilla, and the pecans add the perfect crunch.
They’re simple to make, easy to share, and always a crowd-pleaser. If you love classic pecan pie but want something more snackable, this is your recipe.
Ingredients
Method
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Make the dough: In a bowl, beat softened butter and cream cheese until smooth and fluffy.
Add flour and salt, and mix just until a soft dough forms. Don’t overmix.
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Chill briefly: Wrap the dough and refrigerate for 20–30 minutes. Chilled dough is easier to handle and won’t shrink in the oven.
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Prep the pan: Heat the oven to 350°F (175°C).
Lightly grease a 24-cup mini muffin pan.
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Portion the dough: Divide the dough into 24 equal pieces. Roll each into a ball and press into the mini muffin cups, pushing up the sides to form small shells. Aim for even thickness.
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Mix the filling: In a bowl, whisk egg, brown sugar, melted butter, vanilla, maple or corn syrup (if using), and salt until smooth.
Stir in chopped pecans.
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Fill the cups: Spoon the filling into each shell, about 2 teaspoons per cup. Don’t overfill or it may bubble over.
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Bake: Bake for 18–22 minutes, until the crust edges are golden and the centers are set but slightly glossy. The tops will puff a bit and then settle.
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Cool in the pan: Let tassies cool in the pan for 10–15 minutes.
Use a small offset spatula or butter knife to gently loosen the edges and lift them out.
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Finish cooling: Transfer to a rack and cool completely. The filling firms up as it cools, making them easier to handle.
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Serve or store: Enjoy at room temperature. These are even better the next day as the flavors meld.
What Makes This Special
Pecan tassies bring all the flavor of pecan pie in a two-bite format. The cream cheese pastry is soft and rich, which balances the sweet filling.
They’re easy to batch-bake for holidays, potlucks, or gifting. You can make them ahead, freeze them, and they still taste freshly baked. Best of all, they don’t require a pie plate or rolling pin—just a mini muffin pan and a simple dough.
Shopping List
- For the crust:
- 1/2 cup (1 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup all-purpose flour
- 1/4 teaspoon fine salt
- For the filling:
- 1 large egg
- 3/4 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or dark corn syrup (optional, for gloss and chew)
- 1/8 teaspoon fine salt
- 3/4 to 1 cup finely chopped pecans
- For the pan:
- Nonstick spray or a little butter for greasing
How to Make It
- Make the dough: In a bowl, beat softened butter and cream cheese until smooth and fluffy.
Add flour and salt, and mix just until a soft dough forms. Don’t overmix.
- Chill briefly: Wrap the dough and refrigerate for 20–30 minutes. Chilled dough is easier to handle and won’t shrink in the oven.
- Prep the pan: Heat the oven to 350°F (175°C).
Lightly grease a 24-cup mini muffin pan.
- Portion the dough: Divide the dough into 24 equal pieces. Roll each into a ball and press into the mini muffin cups, pushing up the sides to form small shells. Aim for even thickness.
- Mix the filling: In a bowl, whisk egg, brown sugar, melted butter, vanilla, maple or corn syrup (if using), and salt until smooth.
Stir in chopped pecans.
- Fill the cups: Spoon the filling into each shell, about 2 teaspoons per cup. Don’t overfill or it may bubble over.
- Bake: Bake for 18–22 minutes, until the crust edges are golden and the centers are set but slightly glossy. The tops will puff a bit and then settle.
- Cool in the pan: Let tassies cool in the pan for 10–15 minutes.
Use a small offset spatula or butter knife to gently loosen the edges and lift them out.
- Finish cooling: Transfer to a rack and cool completely. The filling firms up as it cools, making them easier to handle.
- Serve or store: Enjoy at room temperature. These are even better the next day as the flavors meld.
Keeping It Fresh
Store pecan tassies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week. They also freeze well: place in a single layer to freeze, then move to a freezer bag for up to 2 months. Thaw at room temperature, then refresh with a few minutes in a 300°F (150°C) oven if you like a just-baked feel.
Health Benefits
- Pecans provide healthy fats and fiber, plus minerals like magnesium and zinc.
- Portion control is built-in, since tassies are small—helpful for managing sweetness.
- Swaps can lighten them up: use less sugar in the filling, or choose maple syrup for flavor depth with a touch less sweetness.
- Protein boost from nuts and egg, which helps keep them satisfying compared to standard cookies.
Common Mistakes to Avoid
- Overfilling the cups: Too much filling can overflow and glue tassies to the pan.
Keep it to about 2 teaspoons.
- Skipping the chill: Warm dough is sticky and shrinks in the oven. A short chill makes shaping easy and results better.
- Overbaking: If the tops crack and look dry, they’re overdone. Pull them when edges are golden and centers are set but still slightly glossy.
- Not greasing the pan: Even nonstick pans need a light coat so the sugary filling doesn’t cling.
- Uneven crust thickness: Thick bottoms and thin sides can cause leaks.
Press the dough up the sides evenly.
Variations You Can Try
- Chocolate-Pecan Tassies: Stir in 1/4 cup mini chocolate chips to the filling, or drizzle melted dark chocolate over cooled tassies.
- Bourbon Twist: Add 1 tablespoon bourbon to the filling for warmth and depth. Reduce vanilla slightly.
- Spiced Tassies: Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the filling for a cozy flavor.
- Maple-Walnut: Swap pecans for walnuts and use maple syrup instead of corn syrup for a New England vibe.
- Gluten-Free: Use a 1:1 gluten-free flour blend in the crust. Chill the dough a bit longer to help it handle well.
- Salted Caramel Finish: Top each cooled tassie with a tiny dollop of caramel and a few flakes of sea salt.
FAQ
Can I make the dough ahead?
Yes.
Wrap the dough well and refrigerate for up to 2 days, or freeze for a month. Let it soften just enough to press into the cups.
Do I have to use corn syrup?
No. It helps give a glossy, chewy texture, but maple syrup or honey works nicely.
You can also skip it entirely and rely on brown sugar and butter.
How do I keep them from sticking to the pan?
Grease the mini muffin pan lightly and avoid overfilling. Let tassies cool in the pan before loosening the edges with a thin spatula or knife.
Can I use store-bought pie dough?
You can, but the cream cheese crust is what makes tassies special. If you do use pie dough, dock the bottoms with a fork and keep the filling amount the same.
How do I know when they’re done?
The edges of the crust should be golden, and the filling should be set at the edges with a slight jiggle in the center.
They will firm up as they cool.
What kind of pecans should I use?
Use fresh-tasting pecans, preferably toasted for extra flavor. Chop them fairly fine so the filling sets evenly in small cups.
Can I make them larger?
Yes. Use a standard muffin pan and increase the dough and filling per cup.
Bake a few minutes longer and watch the edges for doneness.
Wrapping Up
Pecan tassies deliver classic pecan pie flavor in an easy, sharable format. The cream cheese crust is tender, the filling is rich and nutty, and they store beautifully. Keep a batch in the freezer for last-minute guests or holiday trays.
Once you’ve made them, they’ll become one of your most reliable, loved desserts.
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