Classic Pecan Tassies
If you love miniature desserts that are a nod to a classic dessert, you’re going to adore these Pecan Tassies! Pecan tassies are basically bite-sized pecan pies that are easy to eat and enjoy. Learn how to make this classic recipe and how to add a splash of bourbon if you’re into that kind of thing, too! Makes 20 tassies.
2024 Update: This recipe was originally shared in December 2013 as a part of a celebratory cookie week. The recipe has been updated to no longer use bourbon, and the post includes new photos, as well as more tips and tricks. I hope you love them!
Back in 2013, my husband mentioned he’d like to give cookies to some co-workers before the holidays.
My week had been bonkers, what with finishing up work before taking a Christmas break, completing as much as humanly possible for The Speckled Palate and trying to balance a social life, among other things.
BUT I still had one final recipe to finish for Christmas Cookie Week. And I needed inspiration… so he and I took my grandmother’s pecan tassie recipe and added a splash of bourbon to share with his coworkers.
It was a smashing success!
Why I love this recipe:
You know those recipes that remind you of the people you love? This recipe is one of those, and every time I make it, I smile because it reminds me of my grandmother, Bugga.
Years ago, when I initially published this recipe, we adapted her recipe to contain bourbon.
In the years since, we’ve scaled it back to cut that out… but I still have some details for you below in the recipe card if you want to spike it. (I also have these Mini Chocolate Bourbon Pecan Pies if you want something similar, but with chocolate chips!)
These miniature pecan pies are just an utter treat and totally easy to eat.
They’re bursting with pecan flavor and have that wonderful gooey filling (without the addition of corn syrup!) They’re sweet, but not too sweet.
You also can make these in one fell swoop, no chilling or stoppages needed to make ’em.
More bite-sized desserts we love to share: Chocolate Dipped Strawberries | Peanut Butter Pretzel Bites | Strawberry and Blueberry Hand Pies
What you need to make this recipe:
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- Electric mixer, be it a hand mixer or a stand mixer
- Large mixing bowl
- Cookie scoop (1-tablespoon)
- Mini muffin tin
- Rubber spatula
- Tart tamper
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need to grab at the store:
- Cream cheese — this is the base for the pastry crust, and it makes for a tangy, flaky dough. It needs to be at room temperature for this application, which is unique since most pastry dough requires chilled ingredients.
- Unsalted butter — you’ll need this for the cream cheese crust, as well as the filling.
- All-purpose flour — we keep unbleached AP flour at our house, but the regular kind works just fine. I have not attempted this recipe with a gluten free flour blend and do not recommend that at this time.
- Kosher salt — medium grain kosher salt (Diamond Crystal) is what I keep at my house. If you use table salt, use a little less because it is saltier than kosher.
- Eggs — large or extra large eggs from the store is the way to go.
- Dark brown sugar — this molasses-centric sugar sweetens our mini-pecan pies. If you can’t find it, light brown sugar works, too.
- Pure vanilla extract — this brings all the filling ingredients together and helps them sing. The real deal stuff really packs a punch!
- Chopped pecans — these are the traditional nut for a tassie! Chopped nuts fit better in the miniature muffin tin, which is why I recommend those. Some recipes call for ground pecans, but I prefer the texture of chopped.
Variations and substitutions:
Spike them! I have details about how much bourbon to add in place of butter for these beauties below.
Swap out the nuts. You could easily swap out the pecans for walnuts, if you’d prefer that.
How to make this Pecan Tassie recipe
Prepare. Preheat the oven. Spray a mini muffin pan with nonstick baking spray, and set aside. This is super important so your pies don’t stick to the muffin cups!
Make the crust. Cream together the softened butter and cream cheese with a hand mixer in a large bowl. (Alternately, you could do this with a stand mixer fitted with the paddle attachment.)
Slowly sprinkle in the flour and salt, mixing until a soft dough forms, then set aside. You may refrigerate this if you are making it in advance.
Make the sweet pecan filling. Crack the eggs into a medium bowl. Scoop in the dark brown sugar. Whisk those together until combined.
Pour in the melted butter and vanilla. Stir to combine.
Finally, measure the chopped pecans into the bowl. Stir them in using a plastic spatula.
Next, form the mini muffin cups. Scoop a tablespoon of the crust dough and roll it into a ball in your palm.
Press the dough ball into the mini muffin tin with the back of a spoon or your thumb. Create a space for the filling to be poured into. The dough is sticky, so oil your hands or tools.
When all the dough is pressed into the muffin tin, scoop a tablespoon of the filling into each cup. Clean up the edges because it will caramelize on the muffin tin.
Bake for 20 minutes or until tops have risen and are a light, golden brown. The bake time could differ slightly, depending on your oven.
Cool for five minutes on a wire rack, pop the mini pies out of the pan and then enjoy!
How to store:
Store leftover tassies in an airtight container in the refrigerator for up to 7 days. I like to lay a layer of parchment paper or wax paper between them if I need to stack them.
Eat chilled or at room temperature. You can also reheat them in the microwave in 15-second bursts until warmed through.
Erin’s Easy Entertaining Tips
This Pecan Tassie recipe is fantastic for entertaining because everybody loves bite-sized treats. Especially when gathering with groups.
Here’s what I would do if I were sharing these beauties with a crowd:
- Make a double batch. This recipe is awesome, but it makes 20 tassies. Will your crowd eat more? If so, double or triple it! You’ll need multiple mini muffin tins if this is the case.
- Make ’em in advance. These tassies keep well in the fridge. Set them out an hour before guests arrive so they can come to room temperature before being devoured.
- Serve at various gatherings. These are fabulous at a Kentucky Derby party, as well as a cookie swap.
Quick tips and tricks to the best tassies:
- Start with room temperature ingredients. They’ll blend together significantly better.
- Add a splash of bourbon or spiced rum to the filling of the mini pecan pies. (It’s basically an individual serving of Bourbon Pecan Pie!) More information in the recipe card about this and what to swap out.
- How to store: store in an airtight container in the fridge for up to a week. I bet they won’t last that long!
- Double or triple the recipe for a crowd so everyone can have a perfect bite of pecan pie.
Here’s how you make these beauties…
Classic Pecan Tassies
Ingredients
Cream Cheese Butter Crust
- 4 oz. cream cheese softened
- ½ cup unsalted butter softened (1 stick)
- 1 cup all-purpose flour 120g
- ¼ teaspoon kosher salt 1g
Pecan Filling
- 2 eggs
- ¾ cup dark brown sugar packed (150g)
- 3 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract 4g
- 1 cups pecan halves chopped (100g)
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Instructions
- Preheat the oven to 350°F. Spray a mini muffin pan with nonstick baking spray, and set aside.
- Cream together the softened butter and cream cheese with a hand mixer in a large bowl.
- Slowly add in the flour and salt, mixing until incorporated, then set aside.
- Crack the eggs into another large bowl. Scoop in the dark brown sugar. Whisk those two ingredients together until combined.
- Pour in the melted butter and vanilla. Stir to combine.
- Finally, measure the pecans into the wet ingredient mixture. Gently fold them in using a plastic spatula. Set aside until ready for use.
- Next, form the crusts. Scoop 1-tablespoon of dough and roll it into a ball in your palm. Press into the mini muffin tin with the back of a spoon or your thumb. Create a space for the filling to be poured into. (The dough is sticky, so oil your hands or tools.)
- When all the dough is pressed into the muffin tin, scoop one tablespoon of the filling into each cup. Clean up the edges because it will caramelize on the muffin tin.
- Bake for 20 minutes or until tops have risen and are a light, golden brown. Cool for five minutes, pop the mini pies out of the pan and then enjoy!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Erin you have the best pictures! These tassies look absolutely stunning and delicious!!!
Aww, thank you so much, Jessica! I have so much fun staging and photographing the food I make for this blog. The tassies are pretty delish… not gonna lie!
I know what you mean about missing people at this time of year. I miss my paternal grandparents dearly as we always had Christmas at their house when I was growing up… grandma was a terrible cook (haha) but it was the occasion, the family get-together, the love that was contained in the house that I miss. I love your grandmother’s recipe for these little cookies! I’ve never heard of a Tassie but I’m definitely going to try this soon! We’re whisky fanatics in our house too. Delicious! Merry Christmas hon xxx
This time of year just brings back memories, you know? I completely understand missing your paternal grandparents and the Christmases y’all celebrated at their home because of how everyone came together for it and the love felt during the time spent there.
I’ve only heard of tassies associated with these, but they are lovely, and the whisky/bourbon makes them even more delectable. Winston and I adored these. Merry Christmas to you!