Grandmother’s Classic Pecan Tassies: Easy Recipe for Miniature Pecan Pies with Cream Cheese Crust

Step into a world of nostalgic flavors with my Great-Grandmother’s cherished recipe for **Pecan Tassies**. These delightful treats are much more than just cookies; they are exquisite miniature pecan pies, each cradled in a buttery, tender, and subtly tangy cream cheese crust. Imagine the rich, nutty sweetness of a classic pecan pie, perfectly portioned into a bite-sized delight. The magic truly lies in the crust, which effortlessly presses into mini muffin tins, baking up into an incredibly soft and flaky shell. I’m excited to share all my family secrets and practical tips for ensuring these delicate tassies release from their tins with absolute ease, guaranteeing a perfect batch every time!

A Legacy of Love and Baking: My Great-Grandmother’s Pecan Tassies

My great-grandmother, Rosa – affectionately known to all as RoRo – embodied the true spirit of a “feeder.” Every family has one, that special person whose love is expressed through an abundance of delicious food. Whenever family gathered, RoRo wouldn’t just prepare a magnificent feast; she would also bake dozens of everyone’s favorite treats to ensure they never left empty-handed. My dad always looked forward to her old-fashioned peanut butter cookies, and my mom adored her date pinwheels. But among all her culinary creations, **these pecan tassies held a special place, baked uniquely and lovingly just for me.**

The exquisite balance in these **homemade pecan tassies** is what truly sets them apart. The delicate cream cheese crust offers a subtle tang, providing the perfect counterpoint to the rich, sweet, and nutty pecan pie filling. Each bite is a harmonious blend of textures and flavors that will captivate your palate. With my proven tips outlined below, you’ll find that these little gems twist effortlessly out of their tins, leaving no crumb behind. While they are a spectacular addition to any holiday cookie platter or gift box, alongside festive treats like Mexican wedding cookies and chocolate peppermint sugar cookies, their timeless appeal makes them a perfect indulgence to enjoy year-round. These are truly the best pecan tassies you’ll ever bake!

What Exactly Are Pecan Tassies?

For those unfamiliar with this Southern delicacy, **Pecan Tassies are essentially miniature pecan pies baked in convenient mini muffin tins.** They feature a wonderfully sweet and gooey pecan filling, reminiscent of a classic pecan pie, encased within a distinctive and tangy cream cheese crust. The crust isn’t rolled out and cut; instead, it’s skillfully pressed into the individual tins, resulting in a charmingly rustic yet elegant cookie that’s remarkably easy to prepare. This particular **Pecan Tassie recipe** carries a special heritage, having been perfected and passed down through generations by my beloved Great-Grandmother RoRo.

Expert Tips to Prevent Pecan Tassies from Sticking to the Pan

One of the most common anxieties when baking in mini muffin tins is the fear of sticking. However, with this **easy pecan tassie recipe** and a few simple tricks, your tassies will effortlessly twist out of the pan every single time. There’s no need for elaborate spraying or unnecessary stress. Just follow these tried-and-true tips for a perfect release:

• No-Chill Cream Cheese Dough: My great-grandmother, a true master baker, never bothered chilling her dough, and I enthusiastically follow her lead. This time-saving approach means you can mix the dough, divide it, and press it directly into the tins without any waiting. There’s no need to spray the tins either! Trust me, after baking thousands of these **miniature pecan pies**, this method is foolproof and yields consistently tender crusts.
• Avoid Pressing the Crust Too Thin: This is a critical step for preventing sticky situations. When you press the dough into the muffin tins, be mindful not to make the crust too thin, especially at the bottom and sides. If you can see the metal color of the tin shining through the dough, it’s a clear sign it’s too thin. A thin crust can lead to the filling seeping out during baking, effectively gluing the tassie to the muffin tin wall like concrete. Aim for an even, opaque layer of dough.
• Do Not Over-fill the Shells: The second most frequent cause of **pecan tassies** sticking is overfilling. The rich pecan filling will naturally puff up as it bakes. If the cups are filled too high, the expanding filling will spill over the edges of the crust, creating a sticky bond with the muffin tin. Fill each crust just below the top rim to allow for expansion and ensure a clean release.
• Allow to Cool Completely in the Pan: Patience is a virtue, especially in baking! Cooling the **pecan tassies** completely within their tins before attempting to remove them is paramount. This crucial cooling period allows the gluten structure of the cream cheese crust to fully set and firm up. Once the crust is stable, it provides the necessary resistance for you to easily twist and lift each tassie out without crumbling or breaking.
• Troubleshooting Sticky Tassies (If All Else Fails): Even with the best intentions, occasionally a tassie might put up a fight. If one does seem stuck, simply run the thin edge of a paring knife gently around the perimeter of the tin while the tassies are still slightly warm (not hot, but not completely cold). Let them cool completely, then try twisting again to release. If a few crumble, don’t despair – those are simply the “baker’s treats,” extra snacks just for you!

Essential Ingredients for Perfect Pecan Tassies

Crafting the perfect **pecan tassies** begins with selecting the right ingredients. Each component plays a vital role in achieving that coveted balance of flavor and texture:

• Unsalted Butter: For baking, I always reach for unsalted butter. This allows you complete control over the total salt content in your recipe. Different brands of salted butter contain varying amounts of sodium, making it challenging to adjust the overall seasoning of the dessert. If you happen to use salted butter in the filling (as opposed to unsalted butter), remember to omit the added pinch of kosher salt.
• Full-Fat Cream Cheese: My go-to for all baked goods is original Philadelphia Cream Cheese. Incorporating cream cheese into the crust dough does more than just add fat; it introduces a delightful, subtle tang that perfectly balances the sweetness of the pecan filling. Critically, cream cheese behaves differently from butter when baked, contributing to a uniquely soft, tender, and flaky shell that defines my Great-Grandmother’s **classic pecan tassies**.
• All-Purpose Flour: The foundation of our tender crust is standard all-purpose flour. It contains just the right amount of gluten to create a resilient yet tender and wonderfully flaky shell when handled correctly. Avoid overworking the dough to maintain this delicate texture.
• Whole Egg: In the rich pecan filling, the egg serves multiple crucial functions. It adds essential fat, contributes moisture, and acts as a leavening agent, helping the filling to puff slightly and set beautifully during baking.
• Dark Brown Sugar: Opting for dark brown sugar is key to the deep, complex flavor of these **miniature pecan pies**. Beyond its inherent sweetness, dark brown sugar brings a rich, molasses-infused taste that pairs exquisitely with the pecans, creating a more nuanced and satisfying filling than lighter sugars.
• Pure Vanilla Extract: A staple in virtually any sweet recipe, vanilla extract is indispensable here. It not only contributes its own warm, aromatic flavor but also remarkably boosts and harmonizes the flavors of all the other ingredients, elevating the overall taste profile of the tassies.
• Premium Pecans: As the star of the show, the quality of your pecans truly matters for these **homemade pecan tassies**. I personally love using plump, fresh Southern pecans for their superior flavor and texture. Nothing quite compares to their natural richness, especially when they are the primary flavor. However, any good quality pecan halves (which you’ll chop) will yield delicious results. To maintain their freshness and prevent them from going rancid, especially if storing for more than a month or in a warm kitchen, always keep your pecans in the freezer.

Delightful Variations for Your Pecan Tassies

While my Great-Grandmother’s classic **pecan tassie recipe** is perfect as is, it also serves as a fantastic canvas for creativity. The versatile cream cheese crust pairs beautifully with a variety of fillings and additions, allowing you to customize these treats to your heart’s content. Here are some delicious ideas to inspire your next baking adventure:

• Alternative Pie Fillings: The tender cream cheese crust isn’t exclusive to pecans! Feel free to experiment with other luscious pie fillings to create an entirely new mini dessert. Imagine delicate mini buttermilk pies, vibrant mixed berry pies, decadent chocolate pies, or even charming mini shoofly pies. The possibilities are endless, and the flaky crust provides a wonderful base for any sweet filling you choose.
• Different Nuts for a Unique Twist: While chopped pecans are traditional, the filling can be adapted to feature other nuts. I’ve successfully made these with walnuts, and they were met with rave reviews! Almonds, hazelnuts, or even a mix of your favorite nuts could add a delightful complexity and different textural notes to these **miniature pies**. Lightly toasting the nuts before adding them to the filling can also enhance their flavor.
• Indulgent Chocolate Additions: For the chocolate lovers, incorporating cocoa is a natural choice. You could adapt the rich filling from a salted caramel chocolate pecan pie to create a truly luxurious **chocolate pecan tassie**. Alternatively, for a simpler addition, just sprinkle a few mini chocolate chips into the bottom of each shell before adding the pecan filling, as I did for these chocolate pecan tassies. White chocolate chips or even a swirl of melted chocolate on top after baking would also be exquisite.

How to Make Great-Grandmother’s Pecan Tassies: Step-by-Step

Follow these detailed instructions to create consistently perfect **pecan tassies** that taste just like RoRo used to make. Precise measurements and further notes can be found in the comprehensive recipe card below!

Preparing the Flaky Cream Cheese Crust:

Step 1: Begin by preheating your oven to 350°F (175°C). Ensure your mini muffin tins are ready; if they are nonstick, there is no need to spray them, as my recipe is designed for easy release without extra greasing.

Step 2: In the bowl of a stand mixer, or a large mixing bowl if working by hand, add the all-purpose flour. Cut your unsalted butter and cream cheese into small cubes and scatter them over the flour. Using the paddle attachment on your stand mixer set to low speed, or a pastry blender (or even two knives if doing it by hand), begin to cut the fats into the flour. Continue this process until the mixture comes together and forms a cohesive dough. It’s important to blend longer than you might for a traditional pie crust, as we are not adding any additional liquid; the cream cheese and butter are responsible for binding the dough properly. The dough will transition from crumbly to a soft, pliable mass.

Step 3: Gently gather the prepared crust dough into a single ball. For uniform **miniature pecan pies**, divide this dough into 24 equal pieces. A kitchen scale and a bench scraper can help speed up this task, ensuring each tassie is consistent in size, though RoRo herself would likely have simply torn off pieces by eye. Roll each small piece of dough into a neat ball to give your tassies a more finished appearance.

Step 4: Press each individual dough ball into one cup of your miniature muffin tin. Use your thumb or the back of a small spoon to gently press the dough, forming a small, even crust that lines the bottom and sides of each cup.

Crafting the Rich Pecan Pie Filling:

Step 5: In a separate mixing bowl, whisk together the egg, vanilla extract, dark brown sugar, a pinch of kosher salt, and the melted unsalted butter. Continue to whisk until the mixture is completely smooth, with no lumps of sugar remaining. The duration and vigor of your whisking will determine the amount of air incorporated into the filling; more whisking creates a slightly lighter, almost meringue-like crust on top of the tassie, while less vigorous whisking will result in a smoother, more uniform top.

Assembling and Baking Your Perfect Pecan Tassies:

Step 6: Evenly sprinkle a few chopped pecan pieces into the bottom of each prepared cream cheese shell. RoRo’s original recipe suggests about a teaspoon per shell for ideal distribution. Next, carefully pour the prepared pecan filling into each cup. Be precise and avoid overfilling; the liquid should reach just below the top rim of the crust. Overfilling is a common pitfall that leads to the filling bubbling over in the oven and cementing itself to the side of the muffin tin, making removal incredibly difficult.

Step 7: For a beautiful presentation and an extra nutty crunch, sprinkle additional chopped pecan pieces over the top of each filled tassie. (A small note: I actually forgot this step during the video tutorial, as I was pregnant at the time – a perfectly forgivable oversight! This is why some photos might show fewer visible pecans on top, but rest assured, they are traditionally adorned with them.)

Step 8: Carefully place your filled muffin tins into the preheated oven. Bake for approximately 24-25 minutes, or until the tops of the tassies have puffed up, showing slight cracks, and the cream cheese crust has turned a lovely golden brown around the edges. It’s crucial not to underbake these **miniature pecan pies**, as underbaking can also contribute significantly to them sticking firmly to the tin. The filling should be set but still slightly soft in the very center when gently nudged.

Step 9: Once thoroughly cooled, gently twist each tassie and lift it out of its cup. They should pop out with minimal effort. If you encounter any stubborn ones that don’t release easily, try running the thin edge of a paring knife carefully around the perimeter of the tassie before attempting to twist again. Should all else fail, a small offset spatula can be used to carefully pry them out. Remember, even the ones that might not look perfectly pristine are guaranteed to taste absolutely delicious – that’s a pastry chef’s promise!

Frequently Asked Questions About Pecan Tassies

Pecan Tassies Recipe Card

Pecan Tassies

by
Chef Lindsey

These **Pecan Tassies** are like miniature pecan pies with a sensational cream cheese crust. They are sweet, deeply flavored, and utterly addicting!

Prep:

45 minutes
mins

Cook:

25 minutes
mins

Total:

1 hour
hr
10 minutes
mins

Servings:

24
Cookies

Pin Recipe
Comment
Print Recipe

Ingredients
(US Customary / Metric – 1x, 2x, 3x servings can be adjusted manually)

For the Flaky Cream Cheese Shells:

• 1 cup all-purpose flour
• ½ cup unsalted butter (1 stick, chilled and cubed)
• 3 oz cream cheese (full-fat, chilled and cubed)

For the Rich Pecan Filling:

• 1 large egg
• 1 teaspoon pure vanilla extract
• ¾ cup dark brown sugar (firmly packed)
• 1 tbsp unsalted butter (melted)
• 1 pinch kosher salt
• ⅔ cup chopped pecans (plus extra for topping, if desired)

Instructions

To make the Flaky Cream Cheese Shells:

• 1. Preheat your oven to 350°F (175°C). Ensure your mini muffin tins are clean and, if nonstick, do not require spraying.
• 2. In a stand mixer bowl (or large mixing bowl), add the all-purpose flour. Cut the chilled unsalted butter and cream cheese into small cubes and add them to the flour. Using the paddle attachment on low speed, or a pastry blender/two knives by hand, cut the fats into the flour. Continue mixing until a cohesive dough forms. This will take longer than a standard pie crust due to the lack of added liquid, but the dough will eventually come together as the fats are fully incorporated.
• 3. (Optional, for speed) If using a food processor, combine all crust ingredients and pulse until a smooth dough forms, typically under a minute. This method is highly recommended for efficiency.
• 4. Gather the dough into a ball and divide it into 24 equal pieces. Rolling each piece into a small ball helps achieve a more polished look.
• 5. Press each dough ball into a cup of the miniature muffin tin to form a thin, even crust. Ensure the sides and bottom are not too thin, as this can cause the filling to leak and stick during baking.

To Prepare the Rich Pecan Filling:

• 6. In a separate bowl, whisk together the egg, vanilla extract, packed dark brown sugar, a pinch of kosher salt, and the melted unsalted butter until completely smooth and lump-free. Whisk more vigorously for a lighter top crust, or less for a smoother finish.

To Assemble & Bake the Pecan Tassies:

• 7. Sprinkle approximately one teaspoon of chopped pecans into the bottom of each prepared crust shell. Then, carefully pour the filling into each cup, filling just below the top rim of the shell to prevent overflowing. (Using a liquid measuring cup is recommended for easy portioning.)
• 8. If desired, sprinkle a few additional chopped pecan pieces over the top of each tassie for an enhanced appearance and texture.
• 9. Bake in the preheated oven for 24-25 minutes, or until the tops are puffed and slightly cracked, and the crust edges are golden brown. Ensure they are not underbaked, as this can cause sticking.
• 10. Allow the baked **pecan tassies** to cool completely in the muffin tin before attempting to remove them. Once cooled, gently twist and lift each tassie out. If any are stubborn, carefully run a paring knife around the edge to loosen before twisting. Even imperfect ones are delicious!

Notes

Flavor Tips – My preference is to use slightly less than the full 2/3 cup of pecans in the filling to allow the other flavors to shine through more prominently. However, adjust to your personal taste!

Technique – As highlighted in Chef Lindsey’s tip, do not chill this dough, as it can cause excessive puffing during baking.

Storage – You can store my Great-Grandmother’s **pecan tassies** in an airtight container, layered with parchment or wax paper. They keep well for 1 week at room temperature, 2 weeks in the refrigerator, or up to 3 months when frozen.

Note: This recipe was updated in 2023 to specify unsalted butter and kosher salt, offering more control over the seasoning. If you prefer to use salted butter, simply omit the separate pinch of kosher salt in the filling.

Nutrition

Calories: 120kcal |
Carbohydrates: 11g |
Protein: 1g |
Fat: 8g |
Saturated Fat: 4g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 3g |
Trans Fat: 1g |
Cholesterol: 22mg |
Sodium: 20mg |
Potassium: 36mg |
Fiber: 1g |
Sugar: 7g |
Vitamin A: 192IU |
Vitamin C: 1mg |
Calcium: 14mg |
Iron: 1mg

Course:
Dessert

Cuisine:
American

Calories:
120

Before You Bake: Explore More Cookie Recipes!

Ready for more delightful baking? Don’t stop at these amazing **pecan tassies**! Explore our extensive collection of other delicious, chef-developed cookie recipes to find your next favorite sweet treat. Happy baking!