A stack of Mini Pecan Pies arranged on a white plate, with a bowl of pecans and a flour container in the background on a white surface.

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Pecan Tassies

Buttery cream cheese crust, gooey brown sugar filling, and a toasty pecan crunch. These pecan tassies taste like mini pecan pies—rich, sweet, nutty, and perfectly poppable.

Course Cookies, Dessert, Snack

Keyword Mini pecan tassies, Pecan tassies mini dessert, poppable pecan tassies

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 120

Author Erren Hart

Ingredients

For the Crust:

8 tablespoons unsalted butter (1 stick) softened
6 tablespoons cream cheese softened
1 cup all-purpose flour
⅛ teaspoon salt

For the Filling:

1 large egg room temperature
½ cup light brown sugar packed
1/4 cup dark brown sugar packed
1 tablespoon unsalted butter softened
1 1/2 teaspoons vanilla bean paste or pure vanilla extract
⅛ teaspoon salt
⅔ cup finely chopped pecans divided

US Customary - Metric

Instructions

Lightly grease a 24-cup mini muffin pan with butter or nonstick cooking spray. Even if you're using a nonstick pan, a light coat helps prevent sticking—especially around the caramelized edges.
In a mixing bowl, cream together the butter and cream cheese until smooth and fluffy, about 1–2 minutes.
Add the flour and mix until a soft dough forms. The dough should be pliable but not sticky.
Roll the dough into 24 small balls (about 1-inch each). Press each ball into the bottom and up the sides of an ungreased mini muffin pan to form a shell. Chill in the fridge while you prep the filling—this helps prevent shrinking.
Preheat the oven to 350°F (175°C)
In a separate bowl, whisk the egg, light brown sugar, dark brown sugar, butter, vanilla, and salt until smooth and well combined.
Stir in 1/3 cup of the chopped pecans, reserving the rest for topping.
Take the muffin tin out of the fridge. Spoon about 1 teaspoon of the filling into each dough-lined cup. Be careful not to overfill—leave a little space at the top.
Sprinkle the remaining ⅓ cup of pecans evenly over the tops.
Bake in a preheated 350°F (175°C) oven for 20–25 minutes, or until the filling is set and the crust is lightly golden around the edges.
Let the tassies cool in the pan for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely. Use a small offset spatula or butter knife to gently lift them out if needed.

Video

Notes

Erren’s Top Tips

Chill the dough: A quick 10–15 minutes in the fridge keeps the crust from shrinking in the oven.
Press evenly: Use your thumb or the back of a teaspoon to press the dough into the muffin cups—it helps create uniform shells.
Don’t overfill: Just a teaspoon of filling is plenty. Too much and the filling will bubble over.
Toast the pecans: A quick 5 minutes in the oven before chopping makes their flavor deeper and nuttier.
Easy removal: If they’re stubborn, run a butter knife around the edges to lift them out gently.

Variations & Add-Ins

Chocolate lovers: Add a few mini chocolate chips to the filling.
Bourbon twist: Stir a teaspoon of bourbon into the filling for a deeper flavor.
Holiday spice: Add a pinch of cinnamon or nutmeg for a warm, festive vibe.
Nut swap: Try walnuts or hazelnuts if pecans aren’t available.

Storage & Freezing

Room Temp: Store in an airtight container at room temperature for up to 3 days.
Refrigerator: Keep chilled in a sealed container for up to 1 week.
Freezing: Freeze in a single layer, then transfer to a freezer bag. They keep beautifully for up to 2 months. Thaw at room temperature before serving.

Nutrition