Description
These Pecan Tassies are tiny, golden, bite-sized pecan pies that taste like a cozy hug from the South. With a rich brown sugar pecan filling and a buttery cream cheese crust, these mini treats are perfect for holidays, cookie exchanges, or afternoon tea. Crispy on the outside, gooey in the center, and full of classic Southern flavor, they’re a must for your Thanksgiving dessert table.
Ingredients
Scale
Tart Shells:
- 1/2 cup unsalted butter, softened
- 3 oz cream cheese, softened
- 1 cup all-purpose flour
- Pinch of salt
Filling:
- 2 tablespoons melted butter
- 3/4 cup brown sugar
- 1 tablespoon light corn syrup or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
- 3/4 cup chopped toasted pecans
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin.
- In a medium bowl, beat softened butter and cream cheese until smooth. Add flour and salt; mix until a soft dough forms.
- Shape dough into 1-inch balls and press each into a mini muffin cup to form shells.
- Chill the shells for 15 minutes before filling.
- In another bowl, whisk together melted butter, brown sugar, syrup, egg, vanilla, and salt until smooth. Fold in pecans.
- Spoon about 1 teaspoon of filling into each shell.
- Bake for 18–20 minutes, until the filling is set and crust edges are golden brown.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best texture, chill the dough before baking and toast the pecans for a richer flavor. Substitute maple syrup or honey for the corn syrup if preferred. Pecan Tassies freeze beautifully for up to 3 months—perfect for make-ahead holiday baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Thanksgiving
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 tassie
- Calories: 140
- Sugar: 9g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg