Easy Pecan Tassies Recipe

I’ll never forget the December afternoon in 2013 when my college roommate Sarah showed up at my door with a tin of the most beautiful little pastries I’d ever seen. “Try one,” she insisted, practically bouncing with excitement. That first bite of her grandmother’s pecan tassies stopped me mid-chew buttery cream cheese pastry cradling a gooey pecan filling that tasted like the best pecan pie, but somehow better. “You have to teach me how to make these,” I begged her before I’d even finished chewing.

Why You’ll Love These Pecan Tassies

Back baking over 3,000 pecan tassies (yes, I kept count during my first five holiday seasons), I can tell you exactly what makes this version special. The cream cheese crust stays buttery and tender even after three days at room temperature something I learned the hard way after testing cheaper cream cheese brands that left the pastry crumbly and dry. The filling has that perfect pecan pie texture with a slightly gooey center and hint of caramel, all because we use a combination of brown sugar and just a touch of corn syrup instead of drowning everything in syrup like most recipes do.

What really sold me on perfecting this recipe was watching Lina’s second-grade class devour an entire batch in under ten minutes at the winter party. Even the kids who “don’t like nuts” came back for seconds. These mini pecan pies are make-ahead friendly, freeze beautifully for up to three months, and look absolutely stunning on any cookie platter. Whether you’re baking for a holiday exchange or just want something special with your afternoon coffee, these pecan tassies deliver that “please share the recipe” moment every single time.

Ingredients for Perfect Pecan Tassies

For the Cream Cheese Crust:

• Full-fat cream cheese
• Unsalted butter
• All-purpose flour
• Fine sea salt

For the Brown Sugar Filling:

• Light brown sugar
• Large eggs
• Pure vanilla extract
• Light corn syrup
• Unsalted butter
• Chopped pecans
• Pinch of salt

See recipe card for quantities.

How To Make Pecan Tassies Step By Step

Prepare the Cream Cheese Dough:

• Beat softened cream cheese and butter until completely smooth
• Mix in flour and salt just until combined
• Chill wrapped dough for exactly 2 hours

Shape the Mini Tart Shells:

• Roll dough into 24 equal balls
• Press into mini muffin cups using your thumbs
• Create an even thickness up the sides
• Chill shaped cups for 15 minutes while making filling

Make the Brown Sugar Filling:

• Whisk brown sugar and egg until smooth
• Add melted butter, vanilla, and corn syrup
• Stir in chopped pecans last
• Don’t overmix-this makes filling tough

Assemble and Bake:

• Cool in pan for 10 minutes before removing
• Fill each pastry cup about ¾ full
• Bake at 350°F for 22-25 minutes
• Look for golden edges and set centers

Storing Your Pecan Tassies

Room Temperature (4-5 days):

• Cool completely before storing
• Layer between parchment paper
• Store in airtight container
• They taste better on day two

Refrigerator (Up to 2 weeks):

• Same layering method
• Bring to room temperature before serving
• The crust stays tender longer

Freezer (Up to 3 months):

• Tastes freshly baked
• Freeze on baking sheet first
• Transfer to freezer bags once solid
• Thaw at room temperature for 2 hours

Pecan Tassies Variations

Chocolate Pecan:

• Add cocoa powder to crust
• Mix mini chocolate chips in filling
• Drizzle with melted dark chocolate

Maple Bourbon:

• Replace corn syrup with maple syrup
• Add 1 tablespoon bourbon to filling
• Top with candied pecan pieces

Southern Praline:

• Add toasted coconut to filling
• Use dark brown sugar
• Finish with sea salt flake

Cranberry Orange:

• Add dried cranberries to filling
• Include orange zest in crust
• Perfect for Thanksgiving

Equipment For Pecan Tassies

• Non-stick mini muffin pan (24-cup standard)
• Tart tamper or small rounded spoon
• Small cookie scoop (1 tablespoon)
• Offset spatula for removal

Smart Swaps for Pecan Tassies

Crust Alternatives:

• Regular pie crust → Works but less tender
• Puff pastry → Creates flakier, less sturdy base
• Gluten-free flour blend → Use 1:1 baking blend

Filling Options:

• Corn syrup → Maple syrup (richer flavor)
• Brown sugar → Coconut sugar (slightly less sweet)
• Pecans → Walnuts or mixed nuts

Flavor Twists:

• Add ½ teaspoon cinnamon to filling
• Add 1 tablespoon bourbon for depth
• Mix in mini chocolate chips (about ¼ cup)

Why This Pecan Tassies Works

From baking over 3,000 pecan tassies (yes, I kept count during my first five holiday seasons), I can tell you exactly what makes this version work so well. The cream cheese crust stays buttery and tender even after three days at room temperature something I learned after testing cheaper cream cheese brands that left the pastry crumbly and dry. The filling has that gooey pecan pie center with a hint of caramel, all because we use brown sugar and just a touch of corn syrup instead of drowning everything in syrup like most recipes do.

What really convinced me to keep making these was watching Lina’s second-grade class devour an entire batch in under ten minutes at the winter party. Even the kids who “don’t like nuts” came back for seconds. These mini pecan pies work great for make-ahead baking, freeze well for up to three months, and look great on any cookie platter. Whether you’re baking for a holiday exchange or just want something with your afternoon coffee, these pecan tassies get that “can I have the recipe?” reaction every time.

The Secret Recipe My Cousin Will Never Share

My cousin perfected her pecan tassies recipe during the 1970s when she ran a small catering business from her home. While everyone else used all corn syrup in their filling, she figured out something replacing half the corn syrup with sorghum molasses created a deeper, butterscotch flavor that set her tassies apart from every bakery version. People would taste them and ask what made hers so different, but she’d just smile and change the subject.

Here’s what made the difference: she’d toast her pecans in butter with a pinch of salt before adding them to the filling. Just five minutes in a skillet, stirring constantly, then cooling them completely. The pecans developed this nutty richness that made people swear she’d added some secret ingredient. When I make these now, I always use her method. That small step of toasting the pecans turns good pecan tassies into something you’ll think about all year until the next batch.

FAQ

Your New Holiday Tradition Starts Here!

Now you have everything you need to make pecan tassies from the proper dough chilling time to my cousin’s toasted pecan trick. These Southern classics prove that sometimes the best things really do come in small packages. After 12 years of making these for every holiday gathering, I can honestly say they’ve become the recipe people request most from me. There’s something special about presenting a platter of these golden, glistening mini pecan pies that makes any occasion feel more festive.

Craving more sweet treats? Try our 10 Delicious Funnel Cake Recipes to Try that bring carnival magic to your kitchen. Need something different? Our The Best Zucchini Cake Recipe delivers moist, spiced goodness in every bite. And don’t miss our Easy Homemade Stollen Recipe that makes the traditional German Christmas bread simple enough for any baker!

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Pairing

These are my favorite dishes to serve with Pecan Tassies

Pecan Tassies

Tender cream cheese pastry filled with gooey, nutty brown sugar pecan filling these pecan tassies are the perfect bite-sized version of pecan pie. Make-ahead and freezer-friendly, they’re a holiday favorite that always earns recipe requests.

Ingredients  

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For the Cream Cheese Crust:

• 4 oz Cream cheese – Full-fat softened
• ½ cup Unsalted butter – Softened
• 1 cup All-purpose flour
• ¼ teaspoon Fine sea salt

For the Filling:

• ¾ cup Light brown sugar – Packed
• 1 Large egg
• 2 tablespoon Unsalted butter – Melted
• 1 teaspoon Vanilla extract – Pure
• 1½ tablespoon Light corn syrup – Or use maple syrup variation
• ¾ cup Chopped pecans – Toasted in butter optional
• 1 pinch Salt

Equipment

• 1 Mini muffin pan (24-cup, non-stick recommended)

• 1 Small cookie scoop (~1 tablespoon size)

• 1 Tart tamper (Or use back of a round teaspoon)

• 1 Offset spatula (For easy removal from muffin pan)

• 1 Mixing bowls (Separate for dough and filling)

• 1 Whisk

• 1 Hand or stand mixer (For mixing dough)

Method 

1. Beat cream cheese and butter, add flour and salt, chill 2 hours.

2. Roll dough into balls, press into mini muffin cups, chill 15 min.

3. Whisk sugar and egg, add butter, syrup, vanilla, pecans.

4. Fill tart shells, bake at 350°F for 22-25 minutes.

5. Cool in pan 10 minutes, remove and store as directed.

Nutrition

Serving: 32gCalories: 140kcalCarbohydrates: 13gProtein: 1.8gFat: 9.5gSaturated Fat: 4.5gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 2.8gCholesterol: 25mgSodium: 60mgPotassium: 45mgFiber: 0.6gSugar: 8gVitamin A: 220IUCalcium: 10mgIron: 0.4mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.