Mom's Best Recipes
Recipe

Pecan Tassies

Mini pecan pies with a tender cream cheese crust and a gooey, brown sugar pecan filling.

Author By Matt Campbell
4.8
A platter of golden-brown pecan tassies with glossy pecan filling, arranged on a warm kitchen table with soft natural light
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Pecan tassies are what happens when pecan pie decides to be cute, portable, and way easier to share. You get a buttery, tangy cream cheese crust pressed into mini muffin cups, then filled with a gooey brown sugar pecan center that sets up like soft caramel with crunchy nuts on top.

They are the kind of bite-sized dessert that makes people hover near the cookie tray “just to check something” and somehow leave with three. No judgment. That is the job.

Ingredients for pecan tassies laid out on a tidy kitchen counter including cream cheese, butter, brown sugar, eggs, vanilla, pecans, and a mini muffin pan

Why It Works

  • Reliable crust: Cream cheese keeps the dough tender and easy to press without cracking.
  • Balanced sweetness: Brown sugar and vanilla give you that classic pecan pie vibe without tasting one-note.
  • Perfect texture: The filling bakes into a soft set custard-caramel, while pecans stay toasty and crisp.
  • Make-ahead friendly: They hold well for parties, cookie boxes, and sneaky midnight snacks.

Pairs Well With

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Storage Tips

Room temperature: Store in an airtight container for up to 2 days for best texture. If your kitchen runs warm, use the fridge.

Refrigerator: Airtight container for up to 5 days. Let them sit at room temp for 15 to 20 minutes before serving so the crust softens slightly.

Freezer: Freeze on a sheet pan until firm, then transfer to a freezer bag or container for up to 2 months for best quality. Thaw overnight in the fridge or for 1 to 2 hours at room temp.

Pro move: If you want that just-baked vibe, warm thawed tassies in a 300°F oven for 5 to 7 minutes.

Quick note: Storage times can vary based on humidity and how soft your filling bakes. When in doubt, refrigerate and enjoy sooner rather than later.

Common Questions

What is a pecan tassie?

A pecan tassie is basically a mini pecan pie. Traditionally, it has a cream-cheese-based crust pressed into a small cup, then filled with a sweet pecan mixture that bakes up gooey and set.

Do I have to toast the pecans first?

No, but you can. The oven does a lot of the work here. If you want extra nut flavor, toast the chopped pecans in a dry skillet for 3 to 5 minutes, then cool before using.

Can I use liners?

I usually skip liners for tassies. Paper liners can wrinkle and keep the crust from browning nicely on the sides. A well-greased pan works best.

Nonstick vs. metal pan: does it matter?

Yes, a little. A nonstick mini muffin pan is the easiest for release, but any pan works if you grease it well. Darker pans may brown the crust faster, so start checking a minute or two early.

Why did my tassies overflow?

Usually it is overfilling. Aim for about 2 teaspoons of filling per cup, or roughly three-quarters full. The filling puffs as it bakes and settles as it cools.

Why is my crust sticking to the pan?

Mini muffin pans vary. Grease the cups well, and let the tassies cool for 10 minutes before gently twisting them out. If they still cling, run a thin butter knife along the edge.

Why did my crust crack when I pressed it in?

This dough is forgiving, but temperature matters. If it cracks, the dough is usually a bit cold. Let it sit for 5 to 10 minutes, then press again, pinching any cracks back together. If it feels sticky, chill it for 10 to 15 minutes so it is easier to handle.

Can I make the dough ahead?

Yes. Wrap and refrigerate the dough for up to 2 days. Let it sit on the counter for 10 to 15 minutes so it is easier to portion and press.

Can I make these without corn syrup?

Yes. This recipe uses brown sugar and egg for that gooey set. No corn syrup needed. Just know the filling is a little less glossy and chewy than classic corn-syrup pecan pie, but still very rich and very snackable.

I love recipes like pecan tassies because they feel like the best kind of kitchen teamwork. You press the dough into little cups, someone else gets assigned to “chop the pecans” (and absolutely steals a handful), and suddenly the whole house smells like brown sugar and toasted nuts. They are classic without being fussy, and they always disappear faster than the big fancy dessert you spent hours being polite to.