Pecan Tassies are the perfect sweet treat for pecan pie lovers! This classic recipe features a tender crust that’s packed with sticky-sweet pecans.
When I’m paging through old recipe books, there aren’t many recipes that are consistent from decade to decade. Usually cooks will swap an ingredient here, or change a technique there. But this recipe for Pecan Tassies was surprisingly similar in cookbooks ranging from 1965 through the 1990s.
They’re like mini pecan pies, but the crust has just one unique ingredient: cream cheese. It adds a lovely tanginess to complement an otherwise very sweet dessert.
The only special equipment you’ll need is a mini muffin tin.
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Ingredients
Nothing fancy here—just some standard baking ingredients. Cream cheese used to come in a three-ounce package, but alas, not anymore. You’ll find lines for measuring out three ounces on most foil-wrapped cream cheese. Scroll down to the recipe card below for the exact measurements and instructions!
How to make pecan tassies
Start by placing the cream cheese, butter, and flour in a mixing bowl (here’s a how-to on softening butter quickly; it also works with cream cheese!). Beat with a hand mixer or stand mixer until a dough forms. Beat for another minute or two if it’s crumbly—it’ll eventually come together.
Press each ball into the bottom and up the sides of each muffin cup. I tried to use a shot glass for this, but I found that my fingers were the best tools.
Divide the pecans between the muffin cups (about a half-tablespoon per cup).
Then, whisk together the egg, brown sugar, melted butter, vanilla, and salt until smooth. Divide the mixture between the cups, and bake for 25 minutes at 325°F, or until the filling is set.
Tips and Tricks for the Best Pecan Tassies
- To remove the Pecan Tassies from the muffin tin, slide a dinner knife down the side and use it to gently lift them out.
- If any pecan tassies get stuck to the pan, place the pan back in the oven for 2–3 minutes to warm them up, then they should release easily.
- Pecan Tassies will keep at room temperature, in an airtight container, for a week or two. You can also freeze them for up to two months.
- To serve, sprinkle the pecan tassies with powdered sugar or top with a dollop of whipped cream. The latter is my favorite way to serve them—who doesn’t love a little whipped cream with pecan pie?!
More old fashioned Cookies You’ll love
Old Fashioned Spritz Cookies are one of my most popular holiday cookie recipes, along with Grandma’s Rum Balls (yes, you can taste the rum!).
I’m partial to Chocolate Drop Cookies and Corn Flake Candy once December rolls around—they’re perfect for sharing! And Old Fashioned Gingersnaps are loaded with holiday flavor. YUM!
📖 Recipe
Pecan Tassies
Ingredients
For the crust:
- 3 oz cream cheese, softened
- ½ cup butter, softened (1 stick)
- 1 cup all-purpose flour
For the filling:
- 1 egg
- ¾ cup brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅔ cup finely chopped pecans
Instructions
- Preheat oven to 325°F.
For the crust:
- Place softened cream cheese, ½ cup softened butter, and flour in a large bowl. Mix with a hand mixer until a dough forms.
- Divide the mixture into 24 one-inch balls. Place each ball into the well of a mini muffin tin (ungreased).
- Press the mixture into the bottom and up the sides of each muffin cup.
For the filling:
- Divide the pecans between the muffin cups (about ½ tablespoon per cup).
- In a large bowl, whisk together the egg, brown sugar, 1 tablespoon melted butter, vanilla, and salt until smooth.
- Pour the brown sugar mixture into a measuring cup with a pour spout, and divide evenly among the muffin cups.
- Bake for 25 minutes, or until the filling is set. Let cool for 5 minutes, then carefully remove from the pans.
- Serve plain, topped with a light dusting of powdered sugar, or topped with a dollop of whipped cream.
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