25 Irresistible Pecan Tassies That Steal Hearts Instantly

Oh my gosh, have you ever had one of those moments where you take a bite of something and immediately think, “Why don’t I make these more often?” That’s exactly how I feel about Pecan Tassies – those adorable little mini pecan pies that disappear faster than you can say “second helping.” I first fell in love with them at a holiday potluck years ago, and now they’re my go-to when I need something impressive but secretly easy. The buttery crust hugs that sweet, nutty filling in perfect two-bite portions. Trust me, once you try these, you’ll understand why my friends literally line up when they see me carrying a tray!

Why You’ll Love These Pecan Tassies

Let me count the ways these little bites will steal your heart (and probably your willpower):

• Effortless elegance: They look fancy but come together with just a bowl and spoon—no pastry skills required!
• Butter lovers rejoice: That cream cheese crust? It practically melts in your mouth with every bite.
• Party perfection: One batch makes two dozen, meaning you’ll never run out when guests come sniffing around the dessert table.
• Freezer friendly: Stash extras for when sudden sugar cravings strike—they thaw beautifully.
• Kid-approved: The mini size means even picky eaters can’t resist “just one more.”

Honestly, the hardest part is not eating them all straight from the pan!

Ingredients for Pecan Tassies

Gather these simple ingredients – I promise you probably have most in your pantry already! The magic happens when these humble items come together:

• 1 cup all-purpose flour (spooned & leveled – no packing!)
• 1/2 cup butter, softened to that perfect “finger-dent” stage
• 3 oz cream cheese, also softened (full-fat for best texture)
• 1 large egg at room temperature – trust me, it matters
• 3/4 cup packed brown sugar (dark gives deeper flavor)
• 1 tsp pure vanilla extract – none of that imitation stuff
• 1 cup chopped pecans (I like a mix of fine and chunky pieces)
• 1 tbsp melted butter for that glossy, rich filling

See? Nothing fancy – just good old-fashioned baking staples ready to transform into something magical!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets here! Just grab these basics from your kitchen:

• Mini muffin tin (standard 24-cup works perfectly)
• Mixing bowls (one for dough, one for filling)
• Hand mixer or sturdy spoon (I’m team wooden spoon for this!)
• Measuring cups & spoons
• Small cookie scoop or teaspoon for filling those tiny crusts

That’s it! Though I won’t judge if you also grab a spatula to scrape every last bit of that pecan filling—waste not, want not!

How to Make Pecan Tassies

Okay, let’s get to the fun part—turning these simple ingredients into irresistible mini pecan pies! Follow these steps, and you’ll be snacking on golden, nutty perfection in no time.

Step 1: Prepare the Dough

First things first—preheat that oven to 350°F (175°C). Now, grab your softened butter and cream cheese (seriously, room temp is KEY here) and mix them together until smooth. Slowly add the flour until it just comes together into a soft dough. If it feels sticky, pop it in the fridge for 15 minutes—no one wants dough that’s impossible to work with!

Step 2: Shape the Crusts

Here’s where those mini muffin tins come in! Pinch off small pieces of dough (about a tablespoon each) and press them evenly into each cup. Pro tip: Use your fingers to gently push the dough up the sides, but don’t go too thin—you want sturdy little cups that won’t crumble when filled.

Step 3: Make the Pecan Filling

In a fresh bowl, whisk together that egg, brown sugar, vanilla, and melted butter until it’s silky smooth. Fold in the chopped pecans—I like to reserve a few pieces to sprinkle on top for extra crunch. Now, spoon the filling into each dough cup, filling them about 3/4 full. They’ll puff up slightly while baking, so don’t go crazy!

Step 4: Bake and Cool

Slide those beauties into the oven and bake for 20-25 minutes until the edges are golden and the filling is set. Resist the urge to eat them straight out of the oven—let them cool in the pan for 5 minutes, then transfer to a rack. Trust me, letting them cool completely means you won’t end up with pecan filling all over your fingers (though that’s not necessarily a bad thing!).

Tips for Perfect Pecan Tassies

After making more batches of these than I can count, here are my foolproof secrets for pecan tassie success:

• Temperature is everything: Room-temperature butter and cream cheese blend smoothly – cold ingredients make lumpy dough. If your kitchen’s warm, chill the shaped crusts for 10 minutes before filling.
• Don’t overfill: That pecan filling will bubble up! Leave about 1/8″ space at the top to prevent sticky muffin tin disasters.
• Pecan prep: Toast your nuts first for deeper flavor. Just 5 minutes at 350°F makes all the difference.
• Storage smarts: Layer them between parchment in an airtight container – they’ll stay fresh for 3 days (if they last that long). Freeze unbaked crusts for instant treats later!

Follow these, and you’ll be the pecan tassie hero at every gathering!

Variations and Substitutions

Want to mix things up? Here are my favorite twists on classic pecan tassies:

• Maple magic: Swap half the brown sugar for pure maple syrup – adds incredible depth!
• Nut alternatives: Walnuts work beautifully if pecans aren’t handy (though purists might gasp).
• Chocolate lovers: Toss in mini chocolate chips or drizzle melted chocolate over cooled tassies.
• Bourbon kick: Add 1 tsp bourbon to the filling for grown-up flavor (the alcohol bakes out).

The beauty? This recipe welcomes creativity – make it your own!

Serving and Storing Pecan Tassies

These little guys are best served at room temperature—that’s when the buttery crust and gooey filling really shine. If you’ve stashed them in the fridge (they’ll keep fresh for 3 days in an airtight container), just let them sit on the counter for 20 minutes before serving. For longer storage, freeze them in a single layer on a baking sheet, then transfer to freezer bags—they’ll stay delicious for up to 3 months. Pop one in your lunchbox frozen, and by mid-morning, you’ve got a perfect thawed treat waiting for you!

Nutritional Information

Just a quick note – these numbers can vary based on your exact ingredients, but here’s the general scoop per mini pecan tassie: about 120 calories, 8g fat (3g saturated), and 12g carbs. Not bad for such a decadent little bite! Of course, if you’re like me and eat four at a time… well, let’s just call it “portion research.”

Common Questions About Pecan Tassies

Over the years, I’ve gotten so many great questions about these little treats – here are the ones that come up most often:

Can I use pre-made pie dough instead?
Technically yes, but you’ll miss that special cream cheese crust magic! Store-bought dough tends to be thicker and less tender. If you’re pinched for time, try refrigerated sugar cookie dough – press it thinner than usual.

How do I keep them from sticking to the pan?
A quick spritz of baking spray works wonders, but my foolproof trick? Let them cool completely in the pan before gently twisting each one out with a butter knife. The filling sets as it cools.

Why did my filling sink in the middle?
Usually means you overfilled them (been there!) or opened the oven door too early. Next time, fill just 3/4 full and resist peeking for at least 15 minutes.

Can I make these ahead of time?
Absolutely! The unfilled dough cups freeze beautifully for up to a month. Or bake them completely and freeze – just refresh in a 300°F oven for 5 minutes to bring back that just-baked crispness.

Now that you’re a pecan tassie expert, I want to hear how yours turn out! Tag me in your baking adventures – nothing makes me happier than seeing your kitchen successes.

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