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Pecan Tassies

Pecan Tassies

Christine J. Crabtree

Christine J. Crabtree

Small pecan pies...very flaky. Made in small muffin a cookie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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  1. To Make Crust: Blend softened cream cheese, 1/2 cup butter and flour. Chill 1 hour.
  2. Shape into 24 balls. Press balls into cavity of mini muffin tins, making small cups.
  3. To Make Filling: Beat together egg, brown sugar and 1 tablespoon butter. Add vanilla and salt and beat till smooth. In each little crust bottom, sprinkle chopped pecans, add egg mixture to right before top and top with a whole pecan.
  4. Bake at 325 degrees F (165 degrees C) for 25 minutes or till filling is set. Cool before removing from tins.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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We REALLY enjoyed these. We made two batches. One batch as written and for the second batch, my husband added 3 dark chocolate chips to each tassie before adding the batter and pecan. Both batches were delicious. Also, we used a ½ teaspoon of chopped pecans and ½ tablespoon of batter for each tassie. Using these measures made the assembly process faster. To form the little shells: We just put a plastic sandwich bag over the top of an unopened bottle of marinade. Just invert the bottle and press it into the dough ball. This forms a decent shell rather quickly.




I used refrigerated pie dough cut into cirles, filled them with the filling and baked in mini muffin cups for a true "mini pecan pie". They were fantastic and very portable. I will definately be making again.




This recipe was out of this world! Melt in your mouth good. I made these for a cookie exchange, EVERYONE wanted the recipe. I followed the directions of another member and did half flower half powder sugar for the crust, it was soooooo good. but you will need to add some extra flower. I quadrupled the recipe and used 3 cups flour, 2 cups powder sugar and it was PERFECT!!

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