Oh my gosh, have you ever had one of those pecan tassies that just makes your eyes roll back in happiness? You know the ones – buttery little crusts filled with that gooey, nutty sweetness that’s impossible to resist. I first fell in love with these mini pecan pies at a holiday party years ago, and now they’re my absolute must-bake for every gathering. What I love most (besides eating them, obviously) is how simple they are to make compared to a full pie. Just a few basic ingredients transform into these elegant bite-sized treats that disappear faster than you can say “pass me another one!” Trust me, once you try homemade pecan tassies, you’ll never go back to store-bought.
Why You’ll Love These Pecan Tassies
Listen, I know a good dessert when I taste one, and these pecan tassies check all the boxes:
- Foolproof to make – No fancy skills needed, just simple mixing and pressing
- Party perfection – One batch makes 24 adorable, shareable bites
- That crust though – Buttery cream cheese dough that melts in your mouth
- Sweet, nutty filling – Just the right balance of caramelized sugar and toasted pecans
- Better than pie – All the flavor of pecan pie without the hassle of slicing
Seriously, what’s not to love? They’re the little treats that always get compliments!
The Simple Ingredients That Make Magic
What blows my mind is how these basic pantry staples transform into something so special. Here’s exactly what you’ll need – and yes, the details matter!
For the dreamy crust:
- 1/2 cup butter – softened (I leave mine out for 30 minutes – it should dent easily when pressed)
- 3 oz cream cheese – also softened (full-fat only, none of that “lite” stuff!)
- 1 cup all-purpose flour – spooned and leveled, please – no packing!
For the irresistible filling:
- 1 large egg – room temperature blends smoother
- 3/4 cup brown sugar – packed firmly into the measuring cup
- 1 tsp vanilla extract – the real deal, not imitation
- 1/8 tsp salt – just a pinch to balance the sweetness
- 1/2 cup chopped pecans – I like mine roughly chopped for texture
See? Nothing fancy – just quality ingredients handled with love. Now let’s make some magic!
The Few Tools That Make All the Difference
You won’t need any fancy equipment for these pecan tassies – just a handful of basics you probably already have in your kitchen:
- Mini muffin tin – The star of the show! I like my well-loved nonstick one
- Mixing bowls – One for crust, one for filling – keep it simple
- Hand mixer or whisk – Though sometimes I just use good ol’ arm power
- Measuring cups & spoons – Precision matters with these little treats
- Small cookie scoop (optional) – Makes portioning the dough a breeze
That’s it! See? I told you this was easy. Now let’s get baking!
How to Make Pecan Tassies
Alright, let’s get to the fun part – turning those simple ingredients into irresistible pecan tassies! I promise it’s easier than you think, and I’ll walk you through each step like we’re baking together in my kitchen.
Step 1: Prepare the Crust
First things first – preheat that oven to 350°F (175°C). While it’s warming up, let’s make that dreamy crust. In a mixing bowl, beat together the softened butter and cream cheese until they’re completely smooth and creamy. This takes about 1-2 minutes with a hand mixer. Then, gradually add the flour, mixing just until combined. The dough should come together nicely but still be slightly sticky. If it’s too soft to handle, pop it in the fridge for 15-20 minutes – no big deal! Just don’t overmix, or your crust will be tough instead of tender.
Step 2: Make the Pecan Filling
Now for the star of the show – that gooey pecan filling! In another bowl, beat the egg until it’s light and frothy. Add the brown sugar, vanilla, and salt, mixing until everything is beautifully smooth. The mixture should look like thick caramel sauce. Then, gently fold in those chopped pecans – I like to leave some bigger pieces for texture. Set this aside while we work on the crusts.
Step 3: Assemble and Bake
Time to bring it all together! Pinch off small pieces of dough (about 1 tablespoon each) and press them into the cups of your mini muffin tin. I use my fingers to press the dough up the sides evenly – don’t worry about perfection here! Then, spoon about 1 teaspoon of filling into each crust, being careful not to overfill. Bake for 20-25 minutes until the edges are golden and the filling is set. They’ll puff up beautifully! Let them cool completely in the pan before removing – trust me, that filling needs time to set up properly.
Tips for Perfect Pecan Tassies
After making countless batches (and eating even more!), here are my foolproof secrets for pecan tassie perfection:
- Room temp is key – Cold butter and cream cheese won’t blend smoothly, leading to tough crusts
- Even crust thickness – Press dough uniformly up the sides to prevent undercooked spots
- Toothpick test – Insert near the center – it should come out with moist crumbs, not wet batter
- Cool completely – I know it’s hard, but waiting ensures the filling sets properly
- Grease those cups – A quick spritz of baking spray prevents heartbreaking sticking
Follow these, and you’ll be the pecan tassie hero at your next gathering!
Variations and Substitutions
While I’m obsessed with the classic version, sometimes you gotta mix it up! Try swapping pecans for walnuts or even toasted almonds for a different nutty flavor. Maple syrup can replace some brown sugar for extra depth, and gluten-free flour works beautifully in the crust. My sister adds a pinch of cinnamon to her filling – pure genius! Just remember – the butter and cream cheese are non-negotiable for that perfect crust texture.
Serving and Storing Pecan Tassies
Here’s my golden rule – let these babies cool completely before serving! I know it’s torture, but that filling needs time to set up properly. Once cooled, pop them out gently with a small spoon. For storage, tuck them into an airtight container at room temp for up to 3 days (if they last that long!). If you want to revive that just-baked magic, a quick 10-second zap in the microwave brings back that warm, gooey goodness. Perfect with coffee for breakfast – not that I’d know anything about that…
Pecan Tassies FAQs
I get asked about these little treats all the time! Here are the answers to the most common questions:
Can I freeze pecan tassies? Absolutely! They freeze beautifully for up to 2 months. Just wrap them tightly in plastic wrap before freezing. Thaw overnight in the fridge or pop them straight into a 300°F oven for 5 minutes to refresh.
How do I prevent sticking? My secret weapon? A light spritz of baking spray in each cup before adding the dough. If they still stick, run a butter knife around the edges while they’re still slightly warm.
What’s the best sugar substitute? For the filling, coconut sugar works well, though it’ll be less sweet. Maple syrup can replace half the brown sugar – just reduce other liquids slightly.
Can I make them ahead? You bet! The dough keeps refrigerated for 2 days, or assemble unbaked tassies and refrigerate overnight before baking.
Nutritional Information
Just a quick note – all nutritional values are estimates since ingredients vary by brand. Each pecan tassie is about two delicious bites of indulgence, so enjoy them guilt-free in moderation!
24 Irresistible Pecan Tassies That Steal Every Heart
Mini pecan pies, also known as pecan tassies, are bite-sized treats with a buttery crust and a sweet pecan filling.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 24 tassies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup butter, softened
- 3 oz cream cheese, softened
- 1 cup all-purpose flour
- 1 egg
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C).
- Mix butter, cream cheese, and flour to form dough.
- Roll into small balls and press into mini muffin tins.
- Beat egg, brown sugar, vanilla, and salt in a bowl.
- Stir in chopped pecans.
- Fill each crust with the pecan mixture.
- Bake for 20-25 minutes until set.
- Cool before serving.
Notes
- Use room temperature ingredients for easier mixing.
- Chill dough for 30 minutes if too sticky to handle.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 tassie
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
