Pecan Tassies
I first made these bite-sized pecan tassies at a holiday cookie swap and immediately understood why they’re a southern favorite: a tender, cream cheese crust that cups a rich, caramel-like pecan filling. They’re basically mini pecan pies—perfect for parties, lunchboxes, or when you want a small, decadent dessert without slicing a whole pie. If you love pecan-forward treats, they’re in the same family as these bakery-style milk chocolate pecan cookies, but in tart form.
Why you’ll love this dish
These pecan tassies are special because they deliver big pecan flavor in a tiny package. The cream cheese in the dough keeps the crust tender and slightly tangy, which balances the sweet, gooey filling. They bake fast, make a lot in one batch (mini muffin tins are efficient), and travel well—so they’re excellent for potlucks, cookie exchanges, and holiday trays.
“Tiny pecan pies with a buttery cream cheese crust—dangerously easy and always the first plate to empty.” — a taste-test review
They’re also forgiving. If you’re short on time, the dough comes together quickly. If you want to experiment with flavors, the basic method adapts well—think bourbon, maple, or chocolate chips for variation. For other brown-sugar packed recipes that use pecans, consider these brown sugar pecan pie bars for inspiration.
Step-by-step overview
Before you start, here’s the quick process so you know what to expect:
- Make a soft cream-cheese-based crust and press it into a greased mini muffin tin to form tiny cups.
- Toast and chop the pecans for maximum flavor.
- Whisk brown sugar, eggs, vanilla, and salt, then fold in the pecans.
- Fill each crust nearly to the top and bake 20–25 minutes until set and golden.
- Cool completely before removing and serving.
What you’ll need
- 3 oz cream cheese, softened (about half of an 8 oz package)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup all-purpose flour
- 1 cup chopped pecans, lightly toasted (see notes)
- 1 cup packed brown sugar (light or dark)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
Notes and substitutions:
- For a gluten-free crust, try 3/4 cup almond flour + 1/4 cup tapioca starch (texture will change).
- Light brown sugar gives a milder caramel note; dark brown sugar deepens the flavor.
- Toasting pecans for 5–7 minutes on a sheet pan intensifies their flavor—watch closely so they don’t burn.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin well.
- In a bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the flour and mix until a soft dough forms. It should be pliable but not sticky.
- Use about a teaspoon of dough per cup. Press the dough into each muffin cavity, forming a little cup with slightly raised edges. If the dough softens as you work, pop the tin into the fridge for 10 minutes.
- In a separate bowl, whisk together the chopped toasted pecans, packed brown sugar, eggs, vanilla, and salt until combined.
- Spoon the filling into each crust, filling almost to the top but not overflowing.
- Bake for 20–25 minutes. The filling should be set and the tops golden brown.
- Let the tassies cool in the tin for 10–15 minutes, then carefully remove and transfer to a rack to cool completely.
If you like the deeper, nut-forward aroma of browned butter, the technique used in these browned butter pecan cookies is worth trying—briefly browning the butter before adding it to the dough adds an extra layer of flavor.
Best ways to enjoy it
- Serve warm with a small scoop of vanilla ice cream for contrast.
- Arrange on a dessert platter next to coffee and tea—tiny tarts are perfect with espresso.
- Add a dollop of whipped cream and a single pecan half for an elegant presentation.
- Pack a few in lunchboxes or bring them to potlucks—no knife required.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in a sealed container for 5–7 days. Because the filling contains eggs, refrigerating is the safer option for longer storage.
- Freezer: Freeze in a single layer on a sheet pan. Once firm, stack with parchment between layers in a freezer-safe container for up to 2 months. Thaw in the fridge overnight.
- Reheat: Warm briefly in a 300°F oven for 5–8 minutes or microwave for 10–12 seconds to revive the texture. Check temperature to avoid overheating.
Pro chef tips
- Chill the dough if it gets too soft while you’re working—cold crust handles and presses better.
- Measure flour by spooning into the cup and leveling; packed flour makes a dense crust.
- Don’t overmix the crust—mix just until combined to keep it tender.
- Fill the cups nearly to the top—these are small and the filling won’t bubble over if the edges are solid.
- Rotate the pan halfway through bake time if your oven has hot spots.
Creative twists
- Bourbon pecan tassies: add 1–2 teaspoons bourbon to the filling for a boozy depth.
- Chocolate pecan: fold in 1/4 cup mini chocolate chips to the filling or drizzle melted chocolate on top after baking.
- Maple walnuts: swap pecans for toasted walnuts and use maple syrup (2 tbsp) with the brown sugar.
- Nut-free: omit nuts and add 1/4 cup chopped dried fruit for texture.
For more butter-pecan ideas and flavor inspiration, check this butter pecan cookie variation.
Common questions
Q: Can I make the crust or filling ahead of time?
A: Yes. You can make the crust and refrigerate it for up to 24 hours. The filling can be mixed and stored in the fridge for a day. Assemble and bake when ready.
Q: Will the eggs in the filling be safe if I leave these at room temperature?
A: Because the filling contains cooked eggs that are set during baking, short periods at room temperature for serving (a couple hours) are generally fine. For longer storage, refrigerate.
Q: Can I use a store-bought pie crust or cookie dough?
A: You can, but the cream cheese crust is thin and tender—store-bought crusts are often thicker and can overwhelm the tassie’s balance. If using store-bought, press it thin to keep the same proportion.
Q: How do I know when they’re done?
A: The tops should be golden brown and the filling set (not jiggly). A toothpick inserted into the filling should come out mostly clean.
Q: Can I swap pecans for another nut?
A: Absolutely. Walnuts, almonds, or a mix all work. Toast them lightly before chopping for best flavor.
Conclusion
These pecan tassies are a dependable crowd-pleaser: quick to make, easy to transport, and endlessly adaptable. For another reliable home-baker’s version with similar technique and notes, compare with Pecan Tassies – Saving Room for Dessert. If you want to see a classic Southern take on the tiny pecan pie, have a look at Classic Pecan Tassies – One Hot Oven®.
Pecan Tassies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin well.
- In a bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the flour and mix until a soft dough forms, pliable but not sticky.
- Use about a teaspoon of dough per cup and press the dough into each muffin cavity, forming a little cup with slightly raised edges.
- If the dough softens, chill the tin in the fridge for 10 minutes.
- In a separate bowl, whisk together the chopped toasted pecans, packed brown sugar, eggs, vanilla, and salt until combined.
- Spoon the filling into each crust, filling almost to the top but not overflowing.
- Bake for 20–25 minutes until the filling is set and the tops are golden brown.
- Let the tassies cool in the tin for 10–15 minutes, then carefully remove and transfer to a rack to cool completely.
