Classic Pecan Tassies: Irresistible Mini Pecan Pies

Experience the joy of baking these charming Classic Pecan Tassies, miniature pecan pies that are perfect for any occasion. Each bite-sized treat features a tender, buttery cream cheese crust cradling a rich, gooey pecan filling, promising a delightful blend of textures and flavors. Simple to prepare, these elegant tassies are an unforgettable sweet indulgence that will impress everyone.

Ingredients

• 1 cup (226g) cold unsalted butter, cut into small cubes
• 8 oz (226g) softened cream cheese
• 2 cups (240g) all-purpose flour
• 1 ½ cups (300g) packed light brown sugar
• ¾ cup (180ml) light corn syrup or pure maple syrup
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ cups (170g) pecans, halved or roughly chopped

Instructions

1. Prepare the Cream Cheese Crust: In the bowl of a food processor, combine the cold, cubed unsalted butter, softened cream cheese, and all-purpose flour. Pulse briefly, then process until a cohesive, soft dough forms, typically within 15-20 seconds. Be cautious not to overmix, which can lead to a tough crust. Gather the dough into a disc, wrap it tightly in plastic, and chill in the refrigerator for at least 25 minutes to allow it to firm up, making it easier to handle.
2. Shape the Tassie Shells: Once chilled, pinch off small portions of dough, approximately 1 tablespoon each. Press each dough ball evenly into the cups of a mini muffin tin. Your thumb works well for this, creating a thin, uniform shell that extends up the sides. There’s no need to pre-bake these crusts, saving you a step! This recipe yields about 24 mini pies.
3. Craft the Gooey Pecan Filling: In a medium mixing bowl, whisk together the packed light brown sugar, corn syrup (or maple syrup), room temperature large eggs, and pure vanilla extract until the mixture is smooth and well combined. This liquid gold forms the base of your rich, caramel-like filling. Gently fold in the pecans until every piece is thoroughly coated.
4. Fill the Crusts: Carefully spoon the pecan filling into each unbaked crust. Fill each cup about two-thirds full to leave room for the filling to bubble and expand slightly during baking without overflowing.
5. Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Bake the mini pecan pies for 25-30 minutes, or until the crusts turn a lovely golden brown and the filling appears set and slightly puffed. To check for doneness, a toothpick inserted near the center of a filling should come out mostly clean with just a few moist crumbs.
6. Cool and Enjoy: Allow the baked pecan tassies to cool in their mini muffin tins for 10-15 minutes. This crucial cooling period helps the filling set properly and makes them significantly easier to remove without breaking. After the initial cooling, transfer them to a wire rack to cool completely before serving for the best texture and flavor.

Pro Tips

• Ensure your butter for the crust is very cold, and your cream cheese is softened but not warm, for the best dough consistency.
• When shaping the crust, aim for an even thickness to ensure uniform baking. Too thick on the bottom can leave it undercooked.
• Don’t overmix the filling once the pecans are added; a gentle fold ensures they are evenly distributed without bruising them.
• For extra flavor, you can lightly toast the pecans before adding them to the filling, enhancing their nutty aroma.
• If using maple syrup, choose a good quality, dark amber variety for a richer flavor profile.

Storage & Make-Ahead

• Cooled pecan tassies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• For longer storage, freeze cooled tassies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently reheat in a low oven.
• The dough can be made ahead and stored in the refrigerator for up to 2 days, or frozen for up to 1 month. Thaw frozen dough in the refrigerator before using.

Essential Equipment

• Food processor or pastry blender for the crust
• Mini muffin tin (24-cup)
• Medium mixing bowls
• Whisk
• Measuring cups and spoons
• Wire cooling rack

Prep Time: 1 hour | Cook Time: 27 minutes | Yield: 24 mini pies

FAQs

Can I use a different type of nut instead of pecans?

Yes, you can substitute walnuts or even chopped almonds for pecans, though the flavor profile will differ slightly. Ensure they are roughly chopped to the same size as pecans.

My crust is tough; what did I do wrong?

A tough crust usually results from overmixing the dough. Process just until the ingredients are combined and a soft dough forms. Overworking develops the gluten, making the crust less tender.

Can I make a full-sized pecan pie with this recipe?

This recipe is specifically formulated for mini tassies, including the crust-to-filling ratio and baking time. Adapting it for a full-sized pie would require significant adjustments to crust thickness, filling volume, and bake time.

How do I know when the filling is perfectly set?

The filling is set when it no longer jiggles excessively in the center. A toothpick inserted near the middle should come out mostly clean, indicating it’s cooked through without being dry.

What if I don’t have corn syrup?

Maple syrup is listed as a direct substitute in the recipe, offering a slightly different but equally delicious flavor. You can also use golden syrup or a homemade simple syrup (equal parts sugar and water boiled down) in a pinch.

Can these be made ahead for a party?

Absolutely! Pecan tassies are excellent make-ahead treats. They can be baked and stored at room temperature for a couple of days, or frozen for up to three months. This makes them perfect for holiday gatherings or entertaining.

Why did my filling bubble over in the oven?

This usually happens if the muffin cups are overfilled. Ensure you’re only filling each unbaked crust about two-thirds full, allowing adequate space for the filling to expand during baking.

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