Pecan Tassies (Mini Pecan Pie Bites)
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Pecan Tassies are simple, scrumptious, and oh-so-special! A nutty bite-size treat with a buttery, slightly tangy crust filled with sweet pecan pie filling. These classic mini pecan pie cookies are always a hit at parties, showers, cookie swaps, and holiday dessert trays.
It wouldn’t be the holidays without a few pecan recipes making an appearance! Want a pecan side dish for the Holidays? Try our Smokey Cheese Ball (rolled in pecans), Pecan Pie Glazed Carrots, and Roasted Sweet Potatoes With Cinnamon Pecan Crunch.
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Table of Contents
Why You’ll Love This Pecan Tassie Recipe
These irresistible little bites of pecan pie always made an appearance during the holidays when I was growing up. I hope you and your family love this recipe and use it in your holiday baking.
- Pecan tassies are perfect for holiday platters.
- Can be made in a mini muffin pan, regular-size muffin pan, or a mini tart pan.
- These mini pecan pies freeze really well.
- Mini bites mean room for other holiday goodies!
- Handheld, and dare I say, too easy to grab one on the go!
Ingredients For Mini Pecan Pie Bites Recipe
As long as you keep a supply of pecans on hand, pecan tassies are one of those easy mini tart/pie recipes you can throw together for any occasion.
For specific amounts, please refer to the printable recipe card at the bottom of the post.
For The Crust
- Cream Cheese and Butter – both softened.
- All-Purpose Flour – fluffed, spooned, and leveled.
For Mini Pecan Pie Filling
- Large Egg
- Brown Sugar – packed
- Butter
- Vanilla Extract
- Salt
- Pecans -chopped (and halves for garnish)
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How To Make Pecan Tassies
There’s a certain “something” that mesmerizes us about mini pecan pies. This pecan tassie recipe is no different, with elegant little handheld pastries that look store-bought!
When you are baking, you’ll want to use the full recipe at the bottom of the page.
Tassie Crust: blend softened cream cheese and butter until fluffy, adding flour and forming a smooth dough. Cover and chill for 30-60 minutes.
Pecan Pie Filling: beat egg, brown sugar, butter, vanilla, and salt.
Mini Pecan Pie Bites: make 24 dough balls (a kitchen scale is great!) and put one in each cup of a mini muffin/tart pan.
- Press and shape into pan to shape mini pie shells.
- Sprinkle half of the pecan pieces into each shell.
- Pour the filling evenly to just below the top.
- Sprinkle the top of the pecan tassies with pecan pieces.
- Top each mini pie with a pecan half. (this is optional)
Pecan Tassies: Bake for 24-25 minutes; cool in the pan.
Pecan Tassie Recipe Notes/Tips
- Schedule enough time to chill the dough. The flour needs to absorb moisture, and the fats need to solidify again.
- To really bring out the flavor of the nuts, try toasting the pecans before using them in this recipe.
- No need to feel intimidated about shaping mini pie crusts; just use your fingers or there are many tools that make forming tarts effortless. Tart shapers have many uses, and this extra handy set of tart pans comes with its own customized shaper.
- A store-bought pie crust will work great for mini pecan pie bites. Roll your refrigerator dough and cut it into circles that fit. Re-roll scrapes if necessary until you have what you need. If you have leftovers, use them to make pie crust cookies or twists.
- Walnuts or macadamia nuts make excellent nut tassies. I imagine just about any nut would work, maybe even a few peanut and chocolate chip tarts for those who aren’t pecan pie fans!
- You can use the end of a table knife to lift each pecan tassie out of its tin.
Pecan Tassies FAQs
A tassie is a miniature tart and a tart is nothing more than a smaller version of a pie. The word “tassie” is from Scotland and it means “miniature cup.” In the confectioner’s world that translates typically to a little cup of dough that is filled with something delicious, like pecans, pumpkin, cranberry, lemon, or chocolate.
Yes, absolutely. Divide the tassie crust dough into 12 equal size dough balls (a kitchen scale is super handy) and press into cupcake wells. Once filled, they will need to bake 25-30 minutes.
You bet! Pecan tassies can be made-ahead and stored in the freezer. They freeze quite well for up to three months as long as they are wrapped in an airtight container.
Pecan pie, as well as pecan tassies, are best served at room temperature or cold from the refrigerator. You want your pecan pie filling firm. Serving pecan pie or tassies warm will likely cause the pie filling to spill out.
How To Store Mini Pecan Pie Bites
Refrigerate/Leftovers
Store pecan tassies in the refrigerator for 4 days to a week, depending on how well they hold up. Allow them to come to room temp before serving.
Freeze
You can easily freeze pecan tassies in an airtight container with parchment paper between layers for up to three months. I would recommend allowing them to thaw overnight in the fridge if you are using them for an occasion or dinner.
Reheat
Pecan tassies should be served completely cooled or even cold. But some people still like to warm them up before enjoying the nutty treat. Set a couple of pecan tassies on a piece of foil on top of the toaster oven while something is cooking. After a few minutes, you will have a nicely warmed, fragrant little tassie to enjoy. Oh yeah!
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Mini Pecan Pies (aka Pecan Tassies)
Pecan Tassies are easy to make and freeze well, so they can be made ahead of time. A nutty bite-size treat with a buttery, slightly tangy crust filled with sweet pecan pie filling. A classic for holiday dessert trays.
Ingredients
For Crust
- 3 ounces cream cheese, softened
- ½ cup (1 stick) butter, softened
- 1 cup all-purpose flour
For Filling
- 1 large egg, room temp
- ¾ cup packed brown sugar
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ⅔ cup chopped pecans (+ 24 pecan halves, to decorate)
Instructions
- Preheat oven to 350°F. Grease mini muffin pan or tart pan with non-stick cooking spray and set aside.
- Using an electric mixer blend cream cheese and ½ cup butter until light and fluffy, add flour and blend to a smooth dough. Cover dough with plastic wrap and place in the refrigerator to chill for 30-60 minutes.
- While the dough chills, make the filling. In a medium mixing bowl beat egg, brown sugar, 1 tablespoon butter, vanilla and salt until well combined.
- Remove the chilled dough from the fridge and shape into 24 balls (you can use a kitchen scale if you have one to make them equal in size.) Place each dough ball into one cup of a mini muffin/tart pan and press into the side and bottom each cup to line like a pie crust.
- Using half of the chopped pecans sprinkle the pecan pieces into each shell.
- Pour the filling evenly between the 24 shells, filling just below the top rim. Sprinkle the remaining chopped pecans over the top of the pies/tassies. Top each mini pie with a pecan half. (this is optional)
- Bake in the preheated oven for 20-25 minutes. Allow to cool completely in the pan, then use the end of a table knife to flip each tart out of its tin.
Notes
Store pecan tassies in the refrigerator for 4 days to a week, depending on how well they hold up. Allow them to come to room temp before serving.
Freeze
You can easily freeze pecan tassies in an airtight container with parchment paper between layers for up to three months. I would recommend allowing them to thaw overnight in the fridge if you are using them for an occasion or dinner.
Reheat
Pecan tassies should be served completely cooled or even cold. But some people still like to warm them up before enjoying the nutty treat. Set a couple of pecan tassies on a piece of foil on top of the toaster oven while something is cooking. After a few minutes, you will have a nicely warmed, fragrant little tassie to enjoy. Oh yeah!
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 82Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 108mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 1g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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Heat over to “352”? Is that correct? or 350 or 325?
it’s 350° Thanks for catching that. I’ve updated the recipe