Description
A bite-sized twist on the classic pecan pie, Pecan Tassies are rich, buttery, and perfect for holidays, cozy evenings, or festive gatherings. These mini treats feature a tender cream cheese crust filled with a sweet, nutty pecan filling, making them a crowd favorite and a timeless Southern dessert tradition.
Ingredients
For the Crust:
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1 cup (2 sticks) unsalted butter, softened
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8 oz cream cheese, softened
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2 cups all-purpose flour
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1/4 teaspoon salt
For the Filling:
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1 cup light brown sugar, packed
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1/4 cup unsalted butter, melted
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2 large eggs
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1 1/2 teaspoons vanilla extract
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1/4 teaspoon salt
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1 1/2 cups pecan halves, chopped if preferred
Instructions
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Preheat the oven to 350°F (175°C) and grease a mini muffin pan or line with paper liners.
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In a large bowl, cream together the softened butter and cream cheese until smooth. Gradually mix in the flour and salt until a soft dough forms.
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Divide the dough into tablespoon-sized portions and press each into the mini muffin cups to form small cups with slightly thicker bottoms.
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In a separate bowl, combine brown sugar and melted butter, then beat in the eggs, vanilla extract, and salt. Fold in the chopped pecans.
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Spoon the filling into each dough cup, filling about three-quarters full.
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Bake for 20–25 minutes until the filling is set and the crust is lightly golden. Allow to cool completely before removing from the pan.
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Serve at room temperature or store in an airtight container for up to five days.
Notes
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Dough can be made up to two days ahead and refrigerated.
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For a decorative touch, add extra pecans on top or drizzle with chocolate.
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Tassies can be frozen after cooling for up to three months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes