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Pecan Tassies – a mini bite of pecan pie with a sweet pecan filling inside a flaky cream cheese crust. It’s the perfect bite-sized treat for holiday dessert tables at Christmastime.
For more treats to share on Christmas Cookie platters be sure and also make Christmas Rolo Pretzels, Crockpot Christmas Candy, and Christmas Cookie Truffles.
Pecan Tassies Recipe (Miniature Pecan Pies)
Pecan tassies are classic Christmas Cookie that are like mini pecan pies made inside mini muffin cups! A homemade flakey crust made with cream cheese, butter, and flour and then filled with a scrumptious mix of brown sugar and pecan pieces inside the cream cheese pastry dough.
These are perfect for cookie trays and a much easier way to make classic pecan pie.
Ingredients Needed To Make Pecan Tarts In a Mini-Muffin Tin
Flaky Pie Crust (Made With Cream Cheese)
- Butter
- Cream Cheese : For the best thick texture and taste I highly recommend using full-fat, regular cream cheese and not lite cream cheese.
- All-Purpose Flour
Pecan Pie Filling Ingredients
- Large Egg
- Light Brown Sugar : Similar to granulated sugar , brown sugar brings sweetness to the recipe and a warm depth of flavor from the molasses that pairs perfectly with the flavors of pecan pie.
- Butter
- Vanilla Extract
- Kosher Salt : Salt is used to balance and elevate the flavor profile of this pecan tassie recipe. I like using kosher salt because it brings out the flavors without making the final baked good taste salty.
- Finely Chopped Pecans : Crunchy pecans are the star of the show! You can purchase finely chopped pecans or use your food processor to chop up whole pecans until they’re finely ground.
How To Make Pecan Tassies (Printable Recipe Card Below)
In a medium bowl, using an electric mixer, beat the butter and cream cheese until smooth and creamy. Scrape down the dies of the bowl and then add the all-purpose flour. Mix on low speed until until combined. Scrape down the sides of the bowl again and then cover the bowl with a lid or plastic wrap. Refrigerate the crust for 1 hour.
Preheat the oven to 350 degrees F. Prepare a mini muffin tin and spray with cooking spray; making sure to spray the sides of the cups of a mini muffin pan.
Remove the cream cheese dough from the fridge and use a 1 tablespoon cookie scoop to form 24 1-inch dough balls. Place each dough ball into a mini muffin cup and press evenly into the bottom and up the sides of the muffin cups.
In a large bowl, using a hand mixer, add the egg, light brown sugar, butter, vanilla extract, and kosher salt and beat until combined. Reserve 2 tablespoons of the finely chopped pecans (set them to the side in a small bowl) and stir in the remaining chopped pecans until combined.
Fill each muffin cup with 1 teaspoon of the pecan pie filling. Next, sprinkle the reserved chopped pecans evenly over the pecan tassies.
Bake for 15-20 minutes or until golden brown. Remove from the oven and allow them to cool inside the warm muffin pan for about 10 minutes before removing the pecan tassies to a serving platter, plate, or cooling rack. Serve warm or let them cool to room temperature and eat them at room temperature.
How To Store Pecan Tassies
Store they yummy little pies in an airtight container, at room temperature, for up to 3-4 days. For longer storage store this sweet treat inside the fridge for up to 2 weeks. We think these are yummy served at any temperature! Serve them warm, at room temperature, or even chilled from the fridge.
Can I Freeze Pecan Tassies?
Yes! Once the tassies are completely cooled, place them inside a freezer-safe Ziploc bag or container – separate layer of tassies with parchment paper or wax paper. Freeze for up to 3 months. Remove from the freezer and thaw at room temperature before serving.
Recipe Tips
- Short-Cut : Use store-bought pie dough for these pecan tassies instead of making the cream cheese flaky pie crust. Use a small tart shaper, round cookie cutter, small cup, or biscuit cutter to cut circles out of the pie crust and then press one inside each miniature muffin cups.
- Ground Pecans : Because only 1 teaspoon of the pecan pie filling is inside each tassie, it’s important to make sure the pecans are very finely ground so that there are plenty of them in each mini pie rather than one large piece of pecan.
- Serving Temperature : I think these are really yummy served at any temperature. Traditionally you would serve them warm or closer to room temperature, but they’re actually good eaten chilled from the fridge. For serving guests or a cookie platter, I recommend letting them cool to room temperature or serving them slightly warm.
More Pecan Recipes
- Pecan Cream Pie
- Pumpkin Pie Pecan Cobbler
- Easy Overnight Caramel Pecan Cinnamon Rolls
- Rolo Pretzel Turtles
- Maple Pecan Croissant Cinnamon Twists
Pecan Tassies
Ingredients
Flaky Cream Cheese Crust
- 1/2 cup (1 stick) butter room temperature
- 3 ounces cream cheese room temperature
- 1 cup all-purpose flour
Pecan Pie Filling
- 1 large egg
- 3/4 cup packed light brown sugar
- 1 tablespoon butter room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2/3 cup finely chopped pecans
Instructions
- In a medium bowl, using an electric mixer, beat the butter and cream cheese until smooth and creamy.Scrape down the dies of the bowl and then add the all-purpose flour. Mix on low speed until until combined.Scrape down the sides of the bowl again and then cover the bowl with a lid or plastic wrap. Refrigerate the crust for 1 hour.1/2 cup (1 stick) butter, 3 ounces cream cheese, 1 cup all-purpose flour
- Preheat the oven to 350℉. Prepare a mini muffin tin and spray with cooking spray; making sure to spray the sides of each mini cup.
- Remove the cream cheese dough from the fridge and use a 1 tablespoon cookie scoop to form 24 (1-inch) dough balls. Place each dough ball into a mini muffin cup and press evenly into the bottom and up the sides of the muffin cups.
- In a large bowl, using a hand mixer, add the egg, light brown sugar, butter, vanilla extract, and kosher salt and beat until combined.1 large egg, 3/4 cup packed light brown sugar, 1 tablespoon butter, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt
- Reserve 2 tablespoons of the finely chopped pecans (set them to the side in a small bowl) and stir in the remaining chopped pecans until combined.2/3 cup finely chopped pecans
- Fill each muffin cup with 1 teaspoon of the pecan pie filling. Next, sprinkle the reserved chopped pecans evenly over the pecan tassies.
- Bake for 15-20 minutes or until golden brown. Remove from the oven and allow them to cool inside the warm muffin pan for 10 minutes.
- Remove the pecan tassies from the muffin pan to a serving platter, plate, or cooling rack. Serve warm or let them cool to room temperature and eat them at room temperature.
Notes
- Short-Cut : Use store-bought pie dough for these pecan tassies instead of making the cream cheese flaky pie crust. Use a small tart shaper, round cookie cutter, small cup, or biscuit cutter to cut circles out of the pie crust and then press one inside each miniature muffin cups.
- Ground Pecans : Because only 1 teaspoon of the pecan pie filling is inside each tassie, it’s important to make sure the pecans are very finely ground so that there are plenty of them in each mini pie rather than one large piece of pecan.
Nutrition
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