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Pecan Tassies

Classic Pecan Tassies

Pecan Tassies are mini Pecan Pies in a flaky cream cheese crust. They are so addicting, you can never eat just one! 
Course Dessert
Cuisine American
Prep Time 1 hour
Total Time 1 hour 20 minutes
Servings 48 Tassies
Calories 113kcal
Author Nicole Crocker


For the cream cheese crust

  • 6 Ounces Cream cheese ,softened
  • 2 Sticks Unsalted butter ,softened
  • 2 Cups All purpose flour

For the pecan filling

  • 1 1/2 Cups Brown sugar
  • 1 Cup Chopped pecans
  • 2 Large Eggs
  • 2 Tablespoons Unsalted butter ,melted
  • 1/2 teaspoon Vanilla Extract
  • Pecans or piece of marischino cherry for topping ,optional


For the cream cheese crust

  • Line a large cookie sheet with wax paper and set aside.
  • In a large mixing bowl cream butter and cream cheese until smooth.
  • Add in flour and mix until well combined and a dough is formed. 
  • Roll mixture into 48 balls about 1/2 inch - 1 inch in size. Place on the lined cookie sheet and place in the fridge to chill for about 30 - 60 minutes. (I had mine in for 60 minutes)
  • **While your dough is chilling make your filling. 

For the pecan filling

  • In a medium bowl combine all of the ingredients and mix with a spoon until everything is well combined and you no longer see any streaks of egg. (***You can also keep your chopped pecans separate and just add them to the dough lined muffin tin then pour sugar mixture over after.)

How to put the tassies together

  • Preheat oven to 350 Degrees F and lightly grease your mini muffin tin to ensure your tassies don't stick. **I did this even though I used a non stick pan just to be safe.
  • Remove your chilled cream cheese dough ball from the fridge.
  • Place one of the dough balls between your palms and press to flatten a bit. 
  • Press the flattened dough into the well of one of the muffin tins and work the dough up the edges with your finger. 
  • Repeat with all 48 balls then fill with your pecan mixture. Each cup gets about 1/2 Tablespoon filled into it. 
  • Bake in your preheated oven for 20-25 minutes. 
  • Remove to a cooling rack and cool for about 10 minutes. Then remove tassies from the pan and cool completely on the cooling rack. 
  • You can eat them right away, store them in and air tight container for 4-5 days or freeze them in and air tight container for up to 1 month. 


Serving: 1tassie | Calories: 113kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 16mg | Potassium: 32mg | Sugar: 6g | Vitamin A: 190IU | Calcium: 14mg | Iron: 0.4mg