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 21, 2003

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.

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.

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?

May 25, 2009

I just made my first pecan tassies today using this recipe. Oh my, they are just wonderful. I followed the recipe closely. I agree that the crust does not need added sugar. It is a nice contrast to the sweet interior of the tassie. I had never made little crusts like this before but by the time I got to the last ones, I was getting the feel for it (I had to cut my fingernail short on my right index finger so I could shape them without putting my fingernail through the bottoms). I used almost a half cup of chopped nuts in the bottom as suggested by others and a half teaspoon in each crust worked out great. I will be serving them tomorrow in our art gallery for a reception. They should be a hit.


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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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