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Pecan Tassies
Pecan Tassies are the perfect bite-sized treat! Bring these homemade tiny tarts to your next holiday party.
This vintage recipe for Pecan Tassies was given to me by my mom, who got it from my grandmother. I love a family recipe passed down through the generations because even if I’m making it alone, I can feel the love of my family in my kitchen!
This is one of the very first “complicated” recipes I attempted to make after I had a few years of cooking experience. I was still pretty inexperienced at this point, and I remember being so careful and cautious. They came out good, but it took me all day the first time!
Try adding a few of these to your next cookie tray, people will think you spent a lot of time making them, and I bet you will be one of the few that actually take the time and love to make them.
Ingredients
- Butter — a cup softened for the dough and 2 tablespoons melted for the filling
- Cream cheese
- Flour
- Eggs
- Brown sugar
- Vanilla extract
- Diced pecans
For this recipe, I recommend using diced pecans. These tarts have a small opening, and pecan pieces can be too big.
If you are determined to use whole pecans, I would place a pecan into each individual tart. Mix the other ingredients, omitting the diced pecans, and then spoon the mixture over your whole pecan.
Just like with a pecan pie, the pecans will float to the top!
How to Make It
You’ll need mini pie pans for these Pecan Tassies, and I suggest a tart tamper if it’s in your budget. You can mold these with clean hands for an all-vintage approach, but the tamper speeds up the process and makes them uniform with ease.
- Start by preheating your oven to 350 degrees F and prepping your mini pie tins by spraying with baking spray.
- Next, start mixing. Combine the softened butter with the cream cheese and beat until fluffy. Once fluffed, add the flour and mix until it’s all absorbed. That’s your dough!
- Now, roll your dough into 48 equal-sized pieces and place each into the mini pie tins.
- Mold the dough around the bottom and up the edges of the pan with a tamper or your clean fingers.
- Time for the filling! Mix your eggs, brown sugar, melted butter, vanilla extract, and diced pecans in a large bowl. Divide evenly between dough cups.
- Then, place mini pie tins into 350°F oven and bake for about 25 minutes until the crust turns golden brown.
- Once done, remove tins from the oven and let cool for at least 30 minutes before handling.
- After they’ve cooled, carefully remove each cookie from the pan and set on a cooling rack until completely cooled.
If I’m making these for a party, I plan to bake them a day before I need them. Unlike most cookies, these aren’t best fresh from the oven! You want them to cool completely to let the filling set.
How to Store
I love making tons of Pecan Tassies during the holidays for gifts and parties. Always check about nut allergies before gifting these!
Pack them in airtight containers once they’ve cooled completely. If you store these at room temperature, they will last about a week. If you keep them in the refrigerator, you’ll get to snack on them for about two weeks!
What I used for this recipe
These items are all available using our Amazon affiliate links below.
Mini Pie Pans: You can use disposable pie pans for this recipe but I love this reusable tray! Just like a muffin pan but with a crimped detailing for the crust!
Tart Tamper: This double-ended tamper saves your fingers from so much work molding these cookies! Place into each dough ball and watch magic happen.
Mixing bowls: These stainless steel mixing bowls will last forever and have a silicone coating on the bottom to keep it in place no matter how long you’re beating egg whites!
MORE DESSERT RECIPES
- Blueberry Tarts
- Chocolate Covered Cherry Cheesecake Bites
- The BEST Lemon Bars
- Candy Acorns
- Vanilla Icebox Pinwheel Cookies
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Pecan Tassies
Equipment
- Mini Pie Pans
- Tart Tamper
Ingredients
Dough Ingredients
- 1 cup butter softened
- 6 ounces cream cheese softened
- 2 cups flour
Filling Ingredients
- 2 large eggs
- 1 ½ cups brown sugar firmly packed
- 2 tablespoons butter melted
- 1 ½ teaspoons vanilla extract
- 1 ½ cups pecans diced
Instructions
- Preheat oven to 350 degrees F.
- Spray mini muffin pans or pie pans with baking spray.
- In a mixing bowl, combine softened butter and cream cheese, beating until fluffy.
- Add flour and mix until all flour is absorbed.
- Roll dough into 48 equal sized pieces and place into cups of the pans.
- Form dough around the bottom and up the sides of each pan.
- In a separate bowl, combine filling ingredients and mix well.
- Place equal amounts of filling into each dough cup.
- Place into the preheated oven and bake for 20 to 25 minutes, or until the crust has turned golden brown.
- Remove from oven.
- Allow tassies to cool for at least 30 minutes.
- Carefully remove each cookie from the pan and set onto a cooling rack to finish cooling.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
This recipe was written and tested by a human.
I made these for Christmas. I used a pre made pie crust and they came out delicious.
First time making Pecan lassies, I did add about 1/4 cup corn syrup to the batter for a more Pecan pie texture also added a tablespoon of vinegar to cut the sweetness.
They were a big hit. Will definitely be making them again.
Hi Tammy!
All these years I wondered why no one in my family ever used corn syrup. I am glad to hear it worked out for you! I never thought of adding vinegar to pecan pie, but you have definitely piqued my interest! Thanks for stopping by and leaving us a review!
Happy Holidays!
I greased my cups but the “crust” is crumbling and sticking as I try to remove them. Leaving a bout half of the cup in the tin. I’ve run a knife around the edges and am still having no luck. Suggestions as to removing them in one piece?
Hi Roseanne!
Sorry you are having problems! That usually happens when the bottom crusts had a few leaks in them. When that happens, I usually remove them for a bit in the oven to loosen the caramelized bits. I use my thinnest knife to run around the edges and try to turn them before removing to make sure they are not stuck.
Best pecan tassies I ever ate! I did add an extra large egg to the mix as the egg size seemed smaller than how I remember large eggs used to look. I would not have had enough filling if I had stayed with 2. Thank you so much for this amazing recipe!
Hi Lisa!
Thanks for coming back to let me know how it turned out and for the advice on an extra egg! I agree about the size of eggs these day being smaller, and I have even noticed when I open a pack of eggs, some appear larger than others. I’ve not measure or weighed them, but after all these years of cooking and baking I feel like I can trust my old eyes – LOL!
These are delicious!!
Hi Ruth!
Thanks for visiting again to leave us 5 stars! We’re so glad you like them!
Happy Holidays!
These have been a Thanksgiving and Christmas tradition in my family since I was a little girl. I put a pecan half atop ea. tassie before baking. Makes a pretty presentation. For ease of removing the tarts from the mini-muffin tin, I place strips of parchment paper in ea. muffin cup to make an X. After tassies have cooled, you can lift them out of the pan with the parchment “handles.”
(Cut parchment strips apx. 5″ x 1/2″. You will need 2 strips for ea. tart.) Happy Baking!
Hi Roseann!
That’s an awesome idea! Thanks for stopping by and sharing!
If I use a silicone mini-muffin pan, do I need to grease it at all??
Hi Diane!
I have never used silicone for this recipe. Just to be safe, I would give it a quick coating of baking spray. It takes a minute or two to form the crusts and I would hate to lose any of them because of a small leak. That filling can be sticky if it breaks through.
Happy Holidays!
I made 100 Tassies this past October and decided to use my silicone pan and the Tassies popped out perfect.
Hi Terry!
Thanks for stopping by to share that information! It’s super useful. I know I have struggled many times getting mine out when I have been a touch sloppy, I’ll be adding those pans to my Christmas wish list!
Can you freeze these,would like to make them for Christmas.
Hi Debbie!
You can freeze these. I would freeze them on a parchment paper lined cookie sheet until they were frozen solid, then place them into a freezer baggie. When you are ready to use them, thaw them sitting upright. Hope this helps.
Happy Holidays!
I made these instead of pecan pie this holiday. They came together quickly and easily. Great taste and texture. Delicious crust! A big hit.
Hi Cindy!
Thanks for stopping by again to let me know! I’m happy to hear that they turned out well. I think it is the cream cheese that makes that crust pop!
Happy Holidays!
This are delicious, easy and soo many compliments
Do you use all purpose or self rising flour?
Hi Shannon!
Just all purpose flour in this one.
Happy Holidays!
Hi! I was wondering if I could do this same recipe as one big pie? And if I should put it in the oven for the same amount of time?
Thank you!
Hi Emily!
I’ve never used this recipe as one big pie. I always use my pecan pie recipe or pecan pie bars recipe for larger bites.
Happy Holidays!
Hi, I’m making these for Thanksgiving. I have a question. Is the crust supposed to be soft and sticky before baking?
Hi Rachel!
If the dough is soft and sticky it make be a bit too warm. Stick it in the fridge for a bit and try again.
Have you ever used this crust for mini apple or cherry pies?
Hi Jessica!
I haven’t but I bet it would be delicious. Since the crust handles pecan pie filling like a champ it should hold up fine with any filling.
Happy Holidays!
Would you be able to make these with pre-made pie crust?
Hi Erin!
I have never used them for this recipe. I have only used the cream cheese crust. Sorry I couldn’t be more help.
The Best!!!
I have been making these for years, and I went to make them and I couldn’t find my recipe !
So….I turned to Pinterest. This was the first one I saw and it sounded about the same as mine. However….it must be more brown sugar , they were delicious and we couldn’t quit eating them!!! They had a gooey center and my recipe never did.
Thank you so much!!!! When and if I find my recipe, it’s going in the trash!!
Hi Barb!
I am so glad you enjoyed these! They are definitely dangerous to have around because they are so handy and addictive.
Cheers!
Loved this recipe. What a hit !! But…How does everyone keep them from sticking so bad in the mini pans. I sprayed but oh my what a mess. Help!!!
Hi Joy!
I start with non-stick pans and spray. My grandma started with any mini pan and buttered each hole.
I lose a few every now and again if I have holes in the dough or I’ve overfilled them.
Hope this helps!
These are horrible please tell me what I did wrong. They oozed all over the pans and were difficult to get out. I followed the recipe to the T
Hi Elaine!
Sorry you’re having trouble.
It sounds like there may be too much filling in the cups. I never fill mine all the way to the top. Once the pecan filling oozes onto the top of the pan and cooks it’s like caramel concrete, try using a little less filling.
Happy Holidays!
I made this and it turned out absolutely delicious! Very easy to make too specially if you have a tamper!
I used a regular whoopie pie pan and was able to make 24 pcs.thank you for sharing!
Hi Marie!
Thanks for visiting again and letting me know how they turned out. I’ve never tried these with a whoopie pie pan, but you’ve got me curious!
Cheers!
Can i make the dough in advance?
Hi Hazel!
I never have, but I don’t see why you couldn’t. I would store it in the fridge in airtight container.
Happy Holidays!
can you muffin tins instead of mini pie plates
Hi Margie!
Mini muffin pans are what I use. I use them more for mini pies like these and my mini blueberry pies that I call them pie plates. Sorry for the confusion!
Happy Holidays!
I like to put half of a drained and patted dry maraschino cherry on top of each tart. It makes them look festive.
Hi Cindy!
I so love that idea – thanks so much for sharing!
Happy Holidays!
Can you add bourbon to these and how much. I usually use 2 tablespoons to a pie
Hi Carla!
I have never tried adding bourbon, but the filling is similar to a pecan pie filling. I would try adding one tablespoon first and see if it makes it too runny.
Hope this helps!
I made these today for a cookie table and they have turned out wonderful! I used your tip to spray with cooking spray. Thanks!
Hi Rose!
Thanks for dropping back by and letting me know that tip worked for you!
Cheers!
I always add an egg to the filling. It comes out great that way..
Hi Sharon!
Thanks for the tip! I’ll have to try those next time I make a batch.
Happy Holidays!
Great treat,I’ve made them for years..
Thank u so much for this recipe. I had lost mine. So very good & so easy.
These are my all-time favorite! My grandma would make these for the holidays and then I gave it a shot when I was about 15,they came great and I’ve been making them ever since. She used walnuts so that’s what I use and the first time I did mine I accidentally used more cream cheese but what a great mistake! It’s how I always make them now. I use 8 of. of cream cheese for everything of butter I usually add extra vanilla too. These are the best!
I’m 75 and having been tassies for decades . I don’t like pecans so I use crushed walnuts and they are Heavenly. Ive always used the little paper tassie liners in my pan . It’s so much easier and hardly any clean up. This year we tried making them in cupcake pans with cupcake liners . Oh my stars . I’m never going back to little tassies again !!! I increased the baking time to 40 -45 minutes . Leave them cool before taking them out of the pans . We thought they were going to be too gooey,but they were fine after they cooled .
Hi Pat!
Thanks for visiting again and letting us know how these turned out using a larger pan! I love that idea, that size would be perfect for serving as a full dessert rather than as a cookie. I also love the idea of using paper liners in either size pan. I can certainly see how that would make clean-up easier when you have a few that spring a leak.
Happy Holidays!