Pecan Tassies

Pecan Tassies

36

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

servings 234 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

36
  1. 44 Ratings

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Most helpful positive review

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 b...

Most helpful critical review

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 ...

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 b...

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 ...

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 p...

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 an...

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 p...

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

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?

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...

A buttery crust and brown sugar filling...how can you beat that? The only change I made to this recipe was to use another 1/4 cup chopped pecans on top of the tarts instead of pecan halves.