Pecan Tassies

Stacks of this pecan dessert recipe inside pie crusts.

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.

Course Christmas, Cookies

Cuisine American

Keyword pecan tassies

Prep Time 15

Cook Time 20

Chill Time 1

Total Time 1 35

Servings

Calories 119kcal

Author Jessica - Together as Family

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