Classic Pecan Tassies

a bitten-into pecan tassies sits on a purple tiled surface in front of a white plate of more

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!

Prep Time 20

Cook Time 30

Total Time 50

Servings pecan tassies

Calories 174kcal

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)

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

Adapted from my Bugga's Pecan Tassies recipe.

If you want to spike this with bourbon, as I originally wrote the recipe, replace 2 tablespoons of the melted butter in the filling with 2 tablespoons bourbon.

Store in an airtight container in the refrigerator for up to a week.

Nutrition