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Pecan Tassies

"Small pecan pies...very flaky. Made in small muffin a cookie."
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servings 234 cals
Original recipe yields 12 servings (2 dozen)


  • 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

See full nutrition

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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{{model.addEditText}} Print
  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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Read all reviews 36
  1. 44 Ratings

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 ...

Most helpful
Most positive
Least positive

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 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.