If you love miniature desserts that nod to a classic favorite, you’ll adore these Pecan Tassies. They’re essentially bite-sized pecan pies that are easy to serve and even easier to enjoy. This post explains how to make the classic version and how to add a splash of bourbon if you like. Makes 20 tassies.
This post contains affiliate links.
2024 Update: This recipe was originally shared in December 2013 during a cookie-themed week. The recipe has been updated to remove bourbon from the base instructions and includes new photos and extra tips. I hope you love them!
Back in 2013 my husband wanted to bring cookies to coworkers for the holidays. My week had been hectic—finishing work before a Christmas break, prepping the blog, and juggling social commitments—but I still had one recipe to finish for Cookie Week. For inspiration, we took my grandmother Bugga’s pecan tassie recipe and originally added a splash of bourbon to share with his coworkers. It was a hit.
Why I love this recipe
Some recipes instantly remind you of the people you love. This is one of those for me—each time I make it I think of my grandmother. Years ago we experimented with adding bourbon; for the current recipe the alcohol is optional and details are included in the notes if you want to spike them. These miniature pecan pies are a treat: gooey, pecan-forward, and sweet without being overpowering. They’re simple to make and require no chilling or long pauses between steps.
What you need to make this recipe
Basic kitchen tools and common pantry ingredients are all you need. Scroll to the recipe card below for exact measurements and step-by-step instructions.
- Electric mixer (hand or stand)
- Large mixing bowl
- Cookie scoop (1 tablespoon)
- Mini muffin tin
- Rubber spatula
- Tart tamper or spoon for pressing crusts
- Wire cooling rack
Ingredients you’ll want on hand:
- Cream cheese — the tangy base for the crust; use room temperature cream cheese for the smoothest dough.
- Unsalted butter — for the crust and the filling.
- All-purpose flour — unbleached or regular works fine.
- Kosher salt — if using table salt, reduce the amount slightly.
- Eggs — large or extra-large.
- Dark brown sugar — packed; light brown works in a pinch.
- Pure vanilla extract — real vanilla gives the filling a better flavor.
- Chopped pecans — traditional and best for the mini muffin cups; chopped gives a pleasant texture.
Variations and substitutions
- Spike them: If you want bourbon, swap 2 tablespoons of the melted butter in the filling for 2 tablespoons bourbon (details in the recipe notes).
- Swap the nuts: Use chopped walnuts instead of pecans if you prefer.
How to make these Pecan Tassies
Prepare. Preheat the oven to 350°F. Spray a mini muffin pan with nonstick baking spray and set aside—this prevents sticking.
Make the crust. In a large bowl, cream the softened cream cheese and butter together with a hand mixer or stand mixer. Gradually add the flour and salt and mix until a soft dough forms. If making ahead you may refrigerate the dough.
Make the filling. In a separate bowl, whisk the eggs and dark brown sugar until combined. Stir in the melted butter and vanilla. Fold in the chopped pecans and set the filling aside.
Form the crusts. Using a 1-tablespoon scoop, portion the dough and roll into balls. Press each ball into a mini muffin cup with your thumb or the back of a spoon to create a small well for the filling. The dough is sticky—lightly oiling your hands or tools helps.
Fill and bake. Spoon about 1 tablespoon of the pecan filling into each crust. Wipe any filling from the muffin tin edges so caramelization doesn’t stick. Bake for about 20 minutes, or until the tops are set and lightly golden. Cooling for five minutes makes the tassies easier to remove from the tin.
How to store
Store leftover tassies in an airtight container in the refrigerator for up to seven days. If stacking, place parchment or wax paper between layers. Serve chilled or at room temperature; you can reheat briefly in 15-second microwave bursts if desired.
Quick tips and tricks
- Use room temperature ingredients. They blend more smoothly and give a better crust texture.
- Optional bourbon: Replace 2 tablespoons of the melted butter in the filling with 2 tablespoons bourbon for a boozy twist.
- Make ahead: Tassies keep well in the fridge and are great made the day before an event.
- Scale up: Double or triple the recipe for larger gatherings; multiple mini muffin pans will speed production.
Classic Pecan Tassies — Recipe Card
Servings: 20 pecan tassies | Prep: 20 mins | Cook: 30 mins | Total: 50 mins
Author: Erin Parker
Ingredients
Cream Cheese Butter Crust
- 4 oz cream cheese, softened
- 1/2 cup unsalted butter (1 stick), softened
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
Pecan Filling
- 2 eggs
- 3/4 cup dark brown sugar, packed
- 3 tablespoons unsalted butter, melted (or replace 2 tablespoons with bourbon to spike)
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F and spray a mini muffin pan with nonstick baking spray.
- Cream together cream cheese and butter until smooth. Gradually add flour and salt and mix until a soft dough forms. Set aside.
- In a separate bowl, whisk eggs and dark brown sugar until combined. Stir in melted butter and vanilla. Fold in chopped pecans.
- Scoop 1 tablespoon of dough, roll into a ball, and press into each mini muffin cup to form a small crust well.
- Spoon about 1 tablespoon of filling into each crust. Clean any spillover from the pan edges.
- Bake about 20 minutes, until the tops are slightly puffed and golden. Cool for five minutes, then remove from the pan and cool on a wire rack.
Notes
- Adapted from Bugga’s Pecan Tassies recipe.
- To spike with bourbon: replace 2 tablespoons of the melted butter in the filling with 2 tablespoons bourbon.
- Store in an airtight container in the refrigerator for up to one week.
Nutrition (per tassie)
Calories: 174 kcal | Carbs: 14 g | Protein: 2 g | Fat: 13 g