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An extreme close-up of a single pecan tassie, showing the flaky cream cheese pastry and gooey pecan pie filling.

Pecan Tassies Recipe (The Ultimate Holiday Treat)

This Pecan Tassies Recipe features a rich, gooey pecan filling in a tender, flaky cream cheese crust. These mini pecan pies are the perfect two-bite dessert for holidays like Christmas and Thanksgiving, and are surprisingly easy to make!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 24 tassies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Crust
  • 3 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
Pecan Filling
  • 1 large egg
  • 3/4 cup packed light brown sugar
  • 1 tablespoon unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup pecans finely chopped

Equipment

  • 1 24-cup mini muffin tin
  • 1 Electric Mixer
  • 2 Mixing Bowls

Method
 

Make the Cream Cheese Dough
  1. In a large mixing bowl, beat the softened cream cheese and butter with an electric mixer until smooth.
  2. Gradually add the flour and salt, mixing on low speed until just combined. Do not overmix.
  3. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
Prepare the Tassies
  1. Preheat oven to 350°F (175°C).
  2. Divide the chilled dough into 24 equal balls (about 1 tbsp each).
  3. Press one dough ball into the bottom and up the sides of each cup in a 24-cup mini muffin tin.
Make the Filling & Bake
  1. In a separate bowl, whisk together the egg, brown sugar, melted butter, vanilla, and salt.
  2. Stir in the chopped pecans.
  3. Spoon about 1-2 teaspoons of filling into each pastry shell. Do not overfill.
  4. Bake for 20-25 minutes, until the crust is golden and the filling is set.
  5. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Pro Tip: For a richer flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes before adding them to the filling. Let them cool completely first.
Storage: Store cooled tassies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.