Pecan Tassies Recipe -
Pecan Tassies Recipe

Pecan Tassies

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"Small pecan pies...very flaky. Made in small muffin a cookie."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. To Make Crust: Blend softened cream cheese, 1/2 cup butter and flour. Chill 1 hour.
  2. Shape into 24 balls. Press balls into cavity of mini muffin tins, making small cups.
  3. To Make Filling: Beat together egg, brown sugar and 1 tablespoon butter. Add vanilla and salt and beat till smooth. In each little crust bottom, sprinkle chopped pecans, add egg mixture to right before top and top with a whole pecan.
  4. Bake at 325 degrees F (165 degrees C) for 25 minutes or till filling is set. Cool before removing from tins.
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Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2008

We REALLY enjoyed these. We made two batches. One batch as written and for the second batch, my husband added 3 dark chocolate chips to each tassie before adding the batter and pecan. Both batches were delicious. Also, we used a ½ teaspoon of chopped pecans and ½ tablespoon of batter for each tassie. Using these measures made the assembly process faster. To form the little shells: We just put a plastic sandwich bag over the top of an unopened bottle of marinade. Just invert the bottle and press it into the dough ball. This forms a decent shell rather quickly.

Most Helpful Critical Review
Dec 17, 2012

This was pretty delicious, I have to say. BUT... directions need to say that you need to spray the cups before you put the pastry dough into them. Also, I doubled it, and had a heck of a time dividing up the dough into 48 portions. Near as I can tell, it was about a tablespoon of dough per mini-muffin. My first batch was scant, and the filling spilled over and stuck all the tassies to the pan. Not enough curse words in the world for that.... but lessons learned. And if they're helpful to any of you, all the better.

Nov 27, 2006

I used refrigerated pie dough cut into cirles, filled them with the filling and baked in mini muffin cups for a true "mini pecan pie". They were fantastic and very portable. I will definately be making again.

Dec 14, 2003

This recipe was out of this world! Melt in your mouth good. I made these for a cookie exchange, EVERYONE wanted the recipe. I followed the directions of another member and did half flower half powder sugar for the crust, it was soooooo good. but you will need to add some extra flower. I quadrupled the recipe and used 3 cups flour, 2 cups powder sugar and it was PERFECT!!

Dec 14, 2003

Delicious, but watch out-they bubble all over the place-so don't fill the cups too high. Also I used 1/2 cup powdered sugar and 1/2cup flour instead of all flour and it made the crusts sweet and melty-in-your-mouthy.

Aug 01, 2015

Not enough chopped nuts in the recipe. Needed alomst a cup, not 1/4. Ended up running out of batter and had to double because there weren't enough nuts. Next time I did them, used 1 cup and put them in the batter first - worked like a charm. However, they are worth the worth!

Dec 11, 2006

This is exactly like my Grandmother made when I was a little girl.. Soooo Good.

Dec 29, 2003

I made the pecan tassies for Christmas and they were very good, but I agree with "Jan" the dough needs sugar or something for flavor. Any tassie recipes with sugar in the dough?


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  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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