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Pecan Tassies

These bite-sized pecan tassies feature a tender cream cheese crust filled with a rich, caramel-like pecan filling, resembling mini pecan pies—a perfect decadent dessert for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 3 oz cream cheese, softened about half of an 8 oz package
  • 1/2 cup unsalted butter, softened
  • 1 cup all-purpose flour
For the filling
  • 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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin well.
  2. In a bowl, beat the softened cream cheese and butter together until smooth and creamy.
  3. Add the flour and mix until a soft dough forms, pliable but not sticky.
  4. Use about a teaspoon of dough per cup and press the dough into each muffin cavity, forming a little cup with slightly raised edges.
  5. If the dough softens, chill the tin in the fridge for 10 minutes.
Filling
  1. In a separate bowl, whisk together the chopped toasted pecans, packed brown sugar, eggs, vanilla, and salt until combined.
  2. Spoon the filling into each crust, filling almost to the top but not overflowing.
Baking
  1. Bake for 20–25 minutes until the filling is set and the tops are golden brown.
  2. Let the tassies cool in the tin for 10–15 minutes, then carefully remove and transfer to a rack to cool completely.

Notes

Serve warm with vanilla ice cream or arrange on a dessert platter. Store in an airtight container at room temperature for up to 2 days, in the refrigerator for 5–7 days, and freeze for up to 2 months.