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A close-up shot of the rich and gooey pecan pie filling being prepared for the pecan tassies recipe.

Pecan Tassies Recipe (The Ultimate Guide)

The ultimate Pecan Tassies Recipe! These mini pecan pies boast a tender, flaky cream cheese crust and a rich, gooey pecan filling. They are the perfect, easy-to-make, bite-sized dessert for holidays, parties, and any special occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 tassies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Pastry Crust
  • 3 oz cream cheese, full-fat, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup all-purpose flour
  • 1/8 tsp salt
Pecan Pie Filling
  • 1 large egg
  • 3/4 cup packed light brown sugar
  • 1 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 2/3 cup pecans, finely chopped

Equipment

  • 1 24-cup mini muffin pan
  • 1 Electric mixer
  • 2 Mixing bowls

Method
 

  1. In a large mixing bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy, about 2-3 minutes. Gradually add the flour and salt, mixing on low speed until just combined. Do not overmix. Cover the bowl and chill for at least 1 hour.
  2. While the dough chills, prepare the filling. In a separate bowl, whisk together the egg, brown sugar, melted butter, and vanilla extract until smooth. Stir in the finely chopped pecans.
  3. Preheat your oven to 350°F (175°C). Portion the chilled dough into 24 equal balls. Place one ball into each mini muffin cup and press the dough evenly into the bottom and up the sides.
  4. Spoon 1-2 teaspoons of the pecan filling into each unbaked shell. Bake for 20-25 minutes, until the crust is golden brown and the filling is set. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Tip 1: Do not overmix the pastry dough; mix just until the flour is incorporated for the most tender crust.
Tip 2: Use a 1-tablespoon cookie scoop for perfectly uniform dough balls.
Tip 3: Let the tassies cool slightly in the pan before removing them to prevent breaking.