Easy & Delicious Pecan Tassies: The Ultimate Miniature Pecan Pie Recipe for Holidays
These delightful Pecan Tassies are the quintessential bite-sized dessert, bringing all the rich, nutty flavor of a classic pecan pie into a convenient, cookie-like form. Often referred to as miniature pecan pies or pecan pie cookies, they are a beloved addition to any holiday cookie tray, festive gathering, or thoughtful gift package. Encased in a tender, flaky cream cheese crust and brimming with a sweet, gooey pecan filling, these little treats are irresistibly delicious and surprisingly simple to make.
Why This Pecan Tassies Recipe is a Holiday Winner
When the holiday season rolls around, the kitchen often becomes the heart of the home, buzzing with activity. While a traditional pecan pie is a beloved classic, this Pecan Tassies recipe truly shines for its efficiency and delightful presentation. It offers all the comforting flavors of a full-sized pie in a convenient, portable format, making it an absolute must-have for your festive repertoire.
These miniature pecan pies are incredibly appealing because they eliminate the need for elaborate frosting or fussy decorations. Their rustic charm speaks for itself! This makes them an ideal candidate for assembling beautiful, homemade edible gift boxes and bags. Imagine the joy of sharing these delectable morsels with friends, family, and neighbors. Plus, their small size means perfect portion control, allowing everyone to enjoy a sweet bite without feeling overwhelmed, especially when there are many other holiday treats on offer.
Essential Ingredients for Your Pecan Tassies
Crafting perfect Pecan Tassies requires a few simple, yet high-quality ingredients for both the rich, buttery crust and the sweet, nutty filling. You’ll need softened butter and cream cheese for a truly tender crust, along with all-purpose flour. For the irresistible filling, gather a large egg, light brown sugar for depth of flavor, vanilla extract, almond extract (a secret weapon for enhancing the nutty notes!), a pinch of sea salt, and of course, plenty of chopped, toasted pecans. Toasting the pecans beforehand is a crucial step that elevates their flavor, making them more fragrant and robust.
Step-by-Step: How to Make Irresistible Pecan Tassies
This detailed guide, complete with step-by-step photos, will walk you through the process of making these delightful pecan tassies. Visualizing each stage makes the recipe straightforward and fun! For those who prefer a concise, printable version with all exact measurements and instructions, you can Jump to the Recipe Card at the bottom of this post.
The journey to perfect pecan tassies begins with creating their signature flaky crust, followed by preparing the rich, sweet filling, and finally, baking them to golden perfection. Pay close attention to chilling the dough – it’s a small step that makes a big difference in the texture and ease of handling.
- **Prepare the Crust Dough:** In a medium mixing bowl, combine softened salted butter and cream cheese. Use a hand mixer (or a standing mixer for convenience) to beat these ingredients together until the mixture is light, airy, and fluffy. This ensures a tender and flavorful crust.
- **Incorporate Flour:** Gradually add the all-purpose flour to the butter and cream cheese mixture, beating until a cohesive dough forms. The dough should pull cleanly away from the sides of the bowl, indicating it has the right consistency.
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**Chill the Dough:** Transfer the prepared dough onto a sheet of plastic wrap. Gently shape it into a log, approximately 12 inches long. Wrap the log tightly in the plastic wrap and refrigerate for at least 1 hour. Chilling the dough is crucial for making it easier to slice and handle, and for achieving that desirable flaky texture. -
**Preheat and Prep:** While the dough chills, preheat your oven to 350 degrees Fahrenheit (175°C). Lightly spray a mini muffin tin with non-stick cooking spray, ensuring each cavity is well-coated to prevent sticking. - **Mix the Filling:** In a separate small bowl, whisk together the large egg, light brown sugar, vanilla extract, almond extract, and a pinch of sea salt. Mix until all ingredients are well combined and the sugar has largely dissolved. This forms the rich, sweet base for your pecan tassie filling.
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**Add Pecans to Filling:** Stir in half (approximately 1/3 cup) of your chopped, toasted pecans into the prepared filling mixture. This ensures a delightful distribution of pecans throughout the gooey center. - **Slice the Dough:** Retrieve the chilled dough log from the refrigerator. Using a sharp knife, slice it into 24 even pieces, each roughly 1/2 inch thick. Uniform slices will ensure consistent baking.
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**Form the Crusts:** Take each sliced dough piece and press it gently but firmly into the cavities of the prepared mini muffin tin. Use your fingertips or a small wooden tart tamper to press the dough evenly into the bottom and up the sides of each cup, forming a small crust. -
**Fill the Crusts:** Carefully spoon approximately 1 teaspoon of the pecan filling mixture into each dough-lined muffin cup. Distribute the filling as evenly as possible among all 24 crusts. -
**Garnish with Pecans:** Sprinkle the remaining 1/3 cup of chopped pecans over the tops of the filling in each cup. This adds a beautiful visual appeal and extra nutty crunch. -
**Bake to Perfection:** Place the muffin tin in the preheated oven and bake for approximately 20 minutes. Keep an eye on them; the tassies are ready when the crusts turn a light golden brown and the filling has puffed up and set. The center should no longer appear liquid. -
**Cool Completely:** This step is crucial for easy removal and the best texture. Allow the pecan tassies to cool completely in the muffin tin before attempting to remove them. This allows the filling to fully set, preventing them from breaking apart.
Frequently Asked Questions About Pecan Tassies
Absolutely! While this recipe features a wonderfully flaky cream cheese crust that’s surprisingly easy to master, you do have options. For a quicker alternative, you can certainly use a store-bought refrigerator pie crust or even a boxed crust mix. These ready-made options will save you a step, though they might alter the texture slightly compared to the homemade cream cheese version. For an extra layer of nutty flavor and texture, consider incorporating ground pecans into your crust. To do this, use about 1/2 cup of pecans, finely ground in a food processor, and reduce the all-purpose flour to 3/4 cup. Mix the ground pecans and flour together before combining them with the butter and cream cheese mixture.
These delightful little beauties are quite resilient and store very well. For immediate enjoyment, simply place them in an airtight container and keep them at room temperature. They will maintain their deliciousness for 3-4 days. If you’re looking to extend their shelf life or prepare them in advance for an event, the refrigerator is your best friend. Stored in an airtight container in the fridge, your pecan tassies will stay fresh and tasty for up to 2 weeks. This makes them an ideal make-ahead treat, allowing you to enjoy fresh-tasting desserts without last-minute stress!
Yes, you absolutely can freeze pecan tassie cookies, which is fantastic news for holiday meal prep! To freeze them effectively, first, allow them to cool completely. Then, wrap each tassie individually in freezer paper or waxed paper. Once wrapped, transfer the individual cookies into a large zipper freezer bag or a rigid airtight freezer-safe container. This double layer of protection helps prevent freezer burn. When properly stored, they can be kept in the freezer for up to 4 months. To defrost and enjoy, simply remove the desired number of frozen tassies from the freezer and let them thaw at room temperature for an hour or two. They’ll be just as delicious as when they were first baked!
For those who love to get a head start on their baking, pecan tassies are very accommodating. The dough for the crust is particularly well-suited for advance preparation. You can make the dough, form it into a log, and store it tightly wrapped in plastic in the refrigerator for 3-4 days. This allows you to tackle the crust-making step days before you plan to bake, making assembly day much quicker and less stressful. When you’re ready to bake, simply remove the chilled dough, slice, press into the muffin tin, prepare the filling, and proceed with baking. This makes holiday baking much more manageable!
While the recipe calls for almond extract to enhance the nutty flavor profile, it’s not strictly mandatory. If you’re not a fan of almond extract or simply don’t have it on hand, you can certainly omit it or replace it with an equal amount of vanilla extract. However, we highly recommend trying the combination of both vanilla and almond extracts. The almond extract, even in a small amount, truly complements the pecans, adding a subtle depth and complexity that elevates the overall taste of the tassies without making them taste overtly “almond-y.”
Toasting pecans is a simple yet incredibly effective step that significantly enhances their flavor. Raw pecans can sometimes taste a bit dull, but toasting them in the oven brings out their natural oils, intensifying their nutty aroma and deepening their taste. This process adds an extra layer of complex flavor that truly makes a difference in the final product. To toast them, spread the chopped pecans on a baking sheet and bake in a 350-degree Fahrenheit (175°C) oven for 8-10 minutes, or until they become fragrant and begin to lightly brown. Be sure to watch them closely, as nuts can burn quickly. Once toasted, remove them from the hot pan immediately to stop the cooking process.
Pecan Tassies are a truly wonderful and versatile addition to your holiday baking list, offering a charming alternative or complement to a traditional Pecan Pie or Pecan Pie Bars. They are perfect for both Thanksgiving and Christmas festivities, satisfying that sweet, nutty craving in an elegant, easy-to-eat format.
Discover More Delicious Holiday Sweets!
Looking to expand your holiday baking repertoire? Here are some other festive recipes that are sure to delight your family and friends:
- Frosted Sugar Cookie Bars
- Strawberry Christmas Trees
- Classic Chocolate Turtles
- Festive Christmas Tree Brownies
- Irresistible Gingerbread Cookies
- Sweet Candied Pecans
- Decadent Caramel Apple Cheesecake Bars
I absolutely adore sharing my passion for baking and cooking with all of you! To make sure you never miss out on a new recipe, I offer a convenient newsletter delivered right to your inbox every time I publish something new. Simply subscribe here and start receiving your free daily recipes!
Pecan Tassies
IMPORTANT – Don’t forget to scroll back up! There are often Frequently Asked Questions and helpful tips within the blog post that you may find beneficial for perfect results.
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Ingredients
Crust:
- ½ cup salted butter softened to room temperature
- 4 oz cream cheese softened
- 1 cup all-purpose flour
Filling:
- 1 large egg at room temperature
- ¾ cup light brown sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but recommended for enhanced flavor)
- Pinch of sea salt
- ⅔ cup chopped pecans toasted (see FAQ for toasting instructions)
Things You’ll Need
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Hand mixer or stand mixer
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Mini muffin tin
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Mixing bowls (medium and small)
Before You Begin: Expert Tips for Success
- **Almond Extract Flavor:** The almond extract adds a unique depth that beautifully complements the pecans. If you’re not a fan of almond, feel free to substitute with an additional 1/2 teaspoon of vanilla extract, but the combination truly is delightful.
- **Crust Variations:** For an enhanced nutty flavor and texture in your crust, consider mixing in ground pecans. Process 1/2 cup of pecans until finely ground in a food processor, then reduce your all-purpose flour to 3/4 cup. Combine the ground pecans and flour before beating them into the butter and cream cheese mixture.
- **Make-Ahead Dough:** Planning ahead? You can prepare the pecan tassie dough up to 3-4 days in advance. Simply form it into a log, wrap it tightly in plastic wrap, and store it in the refrigerator. This allows for quick assembly on baking day!
- **Toasting Pecans for Flavor:** Don’t skip toasting your pecans! This crucial step significantly deepens their flavor and aroma. Spread pecans on a baking sheet and toast in a 350°F (175°C) oven for 8-10 minutes, or until fragrant and lightly browned. Remove them from the hot pan immediately to prevent burning.
- **Cooling is Key:** Allow the baked tassies to cool completely in the muffin tin. This ensures the filling sets properly, making them easy to remove without breaking and delivering the best texture.
Instructions
Prepare the Crust
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In a medium mixing bowl, use a hand mixer (or standing mixer) to beat together the softened butter and cream cheese until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
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Add the all-purpose flour and continue to beat until the dough comes together, pulling away from the sides of the bowl and forming a soft ball.
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Scoop the dough onto a sheet of plastic wrap. Gently shape it into a log, approximately 12 inches long. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour to firm up the dough.
Prepare the Filling & Bake
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Preheat your oven to 350 degrees Fahrenheit (175°C). Lightly spray a mini muffin tin with non-stick cooking spray, ensuring all 24 cavities are coated.
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In a small bowl, whisk together the room temperature egg, light brown sugar, vanilla extract, almond extract (if using), and a pinch of sea salt until thoroughly combined and smooth.
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Stir in half (1/3 cup) of the chopped, toasted pecans into the filling mixture. Reserve the other half for topping.
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Remove the chilled dough log from the refrigerator. Using a sharp knife, slice it into 24 even pieces, each approximately 1/2 inch thick.
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Press each slice of dough into the cavities of the prepared mini muffin tin. Use your fingers or a small wooden tart tamper to gently press the dough into the bottom and up the sides of each muffin cup, forming a neat crust.
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Spoon approximately 1 teaspoon of the pecan filling into each dough-lined muffin cup. Ensure the mixture is divided evenly among all 24 crusts.
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Sprinkle the remaining 1/3 cup of chopped pecans evenly over the tops of the filling in each tassie.
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Bake for 20 minutes, or until the crust edges are light golden brown and the filling has puffed up and set (it should no longer be liquid in the center).
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Allow the pecan tassies to cool completely in the muffin pan on a wire rack before carefully removing them. This critical step ensures the filling fully sets and prevents them from breaking apart. Serve and enjoy!
Nutrition Information
The recipes on this blog are carefully tested with a conventional gas oven and gas stovetop to ensure accuracy. It’s important to remember that oven performance can vary significantly, especially with older models. Using an inexpensive oven thermometer can help verify that your oven is consistently reaching the correct temperature. If you’re using a toaster oven or countertop oven, please be aware that heat distribution may differ from a full-sized conventional oven, potentially requiring adjustments to your cooking or baking times. For recipes utilizing specific appliances like pressure cookers, air fryers, or slow cookers, a link to the exact models we use is provided within each respective recipe. When it comes to baking, precise measurements are key. For recipes where measurements are given by weight, please note that using volume (cups) instead may lead to different results, and we cannot guarantee success with this method due to varying densities of ingredients.