Pecan tassies are one of those timeless desserts that instantly feel familiar, comforting, and irresistible. With their flaky cream cheese crust and sweet pecan filling, they recreate the flavor of traditional pecan pie in perfectly portioned bites that are simple to make and impressive to serve. These little treats strike the perfect balance between buttery, nutty, and caramel rich, making them ideal for holidays, parties, and everyday sweet cravings alike.
If you love desserts that are homemade and nostalgic but still look elegant on the table, this pecan tassies recipe belongs in your rotation. Each mini tart delivers melt in your mouth texture with just the right amount of crunch from toasted pecans.
Why You Will Love These Pecan Tassies
- Perfect bite sized version of classic pecan pie
- Cream cheese crust that is tender and flaky
- Sweet gooey filling with toasted pecan flavor
- Easy to prepare with simple ingredients
- Ideal for holidays, cookie exchanges, and dessert trays
- Can be made ahead for stress free entertaining
When To Make These Pecan Tassies
- Thanksgiving dessert spreads
- Christmas cookie platters
- Baby showers and bridal showers
- Potluck gatherings
- Afternoon tea or coffee treats
- Anytime you want a nostalgic southern inspired dessert
Helpful Tips and Additional Information
- Chilling the dough helps prevent shrinking and creates a more tender crust.
- Toasting pecans deepens their flavor and adds a richer nutty taste.
- Use a measuring cup with a spout for easy filling and less mess.
- Allow tassies to cool fully before removing for clean edges and structure.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
FAQs
Can I make pecan tassies ahead of time?
Yes, these can be made up to two days in advance and stored in an airtight container. They also freeze beautifully for longer storage.
Do I have to toast the pecans?
Toasting is recommended for deeper flavor, but you can use raw pecans if preferred.
Can I use a regular muffin pan?
Mini muffin pans are best for classic tassie size. A regular pan will change baking time and texture.
Love This Recipe? Try These Next
If these pecan tassies have a spot on your holiday dessert table, you will love these other pecan recipes:
Pecan Tassies
Ingredients
Dough
- 1/2 cup unsalted butter room temperature
- 3 oz cream cheese softened
- 1 cup all purpose flour
Filling
- 1 egg egg room temperature
- 1 tsp pure vanilla extract
- 1 tbsp butter melted
- 3/4 cup brown sugar
- 3/4 cup chopped pecans toasted
Method
- In a large bowl, beat the butter and cream cheese together until smooth and creamy. Add the flour and mix until a soft dough forms. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to overnight.
- Preheat the oven to 350°F.
- Shape the chilled dough into 24 equal balls and place them into the wells of an ungreased mini muffin pan. Press the dough evenly onto the bottom and sides to create tart shells.
- In a liquid measuring cup or small bowl, beat the egg, vanilla, and melted butter together. Stir in the brown sugar until fully incorporated.
- Sprinkle half of the chopped toasted pecans into each tart shell. Carefully pour the filling mixture into each shell, then top with the remaining pecans.
- Bake for 20 to 25 minutes, or until the tops are lightly golden and set.
- Cool the pan on a wire rack, then remove to serve or store.
- Optional: Dust with powdered sugar before serving.
What did you think?