One of my favorite Christmas memories is my mom making (and still making!) these pecan tassies. Now, if you haven’t had a tassie before, think of it as a miniature, bite-sized pecan pie—but trust me, they pack all the flavor of a full-sized one. They’re the perfect addition to any cookie platter or dessert spread because you can have a few without committing to an entire slice of pie.
These little gems were always the hit of every party. When my mom would bring a tray to a potluck, they’d be the first to disappear. And it’s easy to see why—they’re buttery, nutty, and just the right size for popping into your mouth. Plus, they’re fun to make. Honestly, these little treats are more about time than difficulty, which is perfect for the holidays when everyone’s around and in the kitchen. This is the recipe you want to make with loved ones gathered around, just like when my sister and I used to help Mom by pressing the dough into the pans. So gather your family, grab some cookie sheets, and let’s make some pecan tassies together.
Ingredients You’ll Need:
For the Dough
- 1 1/2 cups butter, room temperature
- 8 oz cream cheese, softened (for a rich, flavorful dough)
- 1 egg yolk (helps keep the dough from shrinking)
- 2 2/3 cups flour (measured lightly; I’ll explain why in a bit)
For the Filling
- 4 tbsp butter, melted
- 4 eggs (yep, this is going to make that gooey, custardy filling we all love)
- 2 1/4 cups brown sugar (for that caramel-like sweetness)
- 4 tsp vanilla extract (the star flavor besides the pecans)
- 2 3/4 cups pecans, chopped (by hand, if you can—it gives a rustic texture)
How to Make Pecan Tassies
1. Make the Dough
The dough is super simple but absolutely delicious—it’s almost like a cookie. Start by mixing the butter and cream cheese until they’re well combined. Trust me, the cream cheese gives it this rich flavor that makes each bite so special. Once they’re all smooth and creamy, scrape down the sides of your bowl. No one wants those sneaky bits that don’t get mixed in. (Source: Ineskohl.info)
Add your egg yolk, and mix again. A little note on the egg yolk—it helps the dough to hold its shape and not shrink too much in the oven. Scrape everything down again, ensuring it’s all mixed well.
Now, the flour. You can sift it, but I prefer to take the easy route. Lightly fill your measuring cup, overfill it a bit, then level it off. That way, you don’t get too much flour, and the dough stays tender. I know, I know—I should weigh the flour like a professional baker, but let’s keep this real.
Mix the flour in until the dough is sticky but not overly wet. Move the dough to a bowl, and pop it in the fridge while you make the filling. Chilling it helps it firm up a bit so it’s easier to handle later.
2. Make the Filling
This filling is like a simplified pecan pie filling, but it doesn’t use corn syrup (a win in my book!). Start by whisking together the melted butter and eggs. Add in the vanilla and brown sugar, and mix until it’s all combined. You’ll see that gooey, sugary goodness start to form—that’s when you know you’re on the right track.
Now, for the pecans. I like to chop them by hand, which gives a mix of big and small pieces for some texture. If you want to use a food processor, go for it, but be careful not to make the pecans too fine. You want little bites of nuttiness throughout, not a nut dust. Stir the pecans into the filling mixture, and set it aside.
3. Assemble the Tassies
Here comes the fun part! Take out your dough and a teaspoon measuring spoon. You’re going to scoop a small amount of dough into each mini muffin tin—around a teaspoon or so per cup, depending on the size of your tin. It doesn’t seem like much, but trust me, the ratio of dough to filling will be perfect.
Press the dough into each muffin cup with your fingers, working it up the sides. If it tears or gets too thin in a spot, just press it back together—this dough is super forgiving.
Now, take your filling, and spoon it into each dough cup. Don’t overfill; you want just enough to fill the cup without spilling over. Remember, these are mini pecan pies, and you want that filling to stay right in the center.
4. Bake
Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes. Keep an eye on them—they should be golden brown with a slightly crackled top, just like a pecan pie. If you’ve measured everything correctly, the filling shouldn’t bubble over too much, and the dough will hold its shape beautifully.
When they come out of the oven, the smell will be intoxicating. Let them cool in the tin for a few minutes before gently popping them out. If you greased the tins properly (which you didn’t need to if you had enough butter in your dough), they’ll slide right out.
Pro Tips for Tassie Success
- Keep that Dough Cold: Chilling the dough makes it easier to handle and prevents it from being too sticky.
- Perfect Pecans: Chopping the pecans by hand gives you a mix of textures—some small pieces, some larger. That way, every bite has a bit of crunch and ooey-gooeyness.
- Assembly Line Fun: If you’re making these with kids or friends, set up an assembly line. One person rolls the dough, another presses it into the tin, and another fills with that delicious pecan mixture.
A Taste of Tradition
These tassies are such a special tradition, and they remind me of so many happy moments in the kitchen with my family. The flaky, buttery crust and sweet, caramelized filling are sure to win over anyone who tries them. And even though they might take a bit of time, they’re worth every minute. The love and care you put into making these tassies will be evident in every bite—and that’s what holiday baking is all about.
Happy baking, and may these little pecan pies bring as much joy to your home as they do to ours! 🎄
