Pecan Tassies (Mini Pecan Pie Bites)

Little cream cheese pastry cups filled with buttery brown sugar and pecans, baked into bite-size pecan pies.

Pecan tassies have a wonderful contrast of tender pastry and sweet, nutty filling. Instead of rolling a large pie crust, you press small pieces of dough into a mini muffin pan. The cream cheese makes the pastry easy to handle and adds a gentle tang.

Why You’ll Love These Pecan Tassies

• Simple pastry: Just butter, cream cheese, flour, and a little salt.
• Individual portions: A mini muffin pan shapes every little tart.
• Rich pecan filling: Brown sugar and vanilla provide a warm flavor.
• Easy to prepare ahead: The cooled tassies freeze well.

Pecan Tassies Recipe

Prep Time: 35 minutes
Chilling Time: 1 hour
Cook Time: 22–27 minutes
Cooling Time: About 45 minutes
Yield: 24 tassies
Course: Dessert
Oven Temperature: 350°F

Ingredients

For the Pastry

• ½ cup unsalted butter, softened
• 3 ounces full-fat block cream cheese, softened
• 1 cup all-purpose flour, spooned and leveled
• ⅛ teaspoon fine salt

For the Filling

• 1 large egg
• ¾ cup packed light brown sugar
• 1 tablespoon unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• ⅛ teaspoon fine salt
• ¾ cup finely chopped pecans, divided

Use block cream cheese rather than a whipped spread. Its firmer texture makes a more dependable pastry. Chop the pecans finely enough to fit inside the little cups; large pieces leave less room for filling and can tear thin pastry. A standard 24-cup mini muffin pan with cavities about 1¾ inches across works well.

Baking Tip: Keep the filling below the pastry rim. Overflowed sugar can stick to the pan and make the tassies difficult to remove.

How to Make Pecan Tassies

Step 1: Mix and Chill the Pastry

Beat the softened butter and cream cheese in a mixing bowl until smooth and evenly blended. Add the flour and salt and mix on low just until a soft dough comes together. Finish gathering the dough by hand without kneading repeatedly. Flatten into a disk, wrap tightly, and refrigerate for 1 hour.

The chilled dough should feel firm but workable. If it becomes very hard after an overnight rest, let it stand briefly at room temperature.

Step 2: Form the Shells

Heat the oven to 350°F. Lightly grease a 24-cup mini muffin pan. Divide the chilled dough into 24 equal pieces and roll each into a ball. Place one ball in each cup. Press evenly across the bottom and up the sides with your thumb or a lightly floured tart tamper.

Bring the pastry just to the rim, keeping the sides fairly even and avoiding thick corners. Check for thin spots or holes and patch them with a little dough from a thicker edge. Refrigerate the lined pan for 10 minutes while you make the filling.

Step 3: Make the Filling

Whisk the egg in a medium bowl just until blended. Stir in the brown sugar, cooled melted butter, vanilla, and salt until smooth. Avoid whipping in lots of air, which can make the filling puff and overflow. Stir in ½ cup of the chopped pecans, reserving the remaining ¼ cup for the tops.

Divide the filling among the pastry cups, using about 1½–2 teaspoons in each and stopping a little below the rim. If your pan has smaller cavities, use less filling rather than overfilling. Sprinkle the reserved pecans evenly over the tops.

Step 4: Bake Until Set

Bake on the center rack for 22–27 minutes, until the pastry edges are golden and the filling looks set with a slight softness in the center. Begin checking at 22 minutes. The filling may rise during baking and settle again as it cools; that is normal.

If one side of your oven browns faster, rotate the pan carefully near the end. Avoid baking until the filling looks hard or very dark. The small pastry shells can dry out quickly once the edges turn golden.

Step 5: Cool and Release

Let the tassies rest in the pan for 10–15 minutes. Run a thin blunt knife around each upper edge to loosen any sticky sugar, then lift carefully onto a wire rack. If a tassie resists, loosen around it again rather than pulling hard on the delicate rim.

Cool completely before packing or serving. The filling becomes firmer and easier to bite cleanly as it cools.

Tips for the Best Pecan Tassies

• Portion evenly: Equal pieces help all 24 shells bake at the same rate.
• Chill soft pastry: A brief rest firms it without adding excess flour.
• Leave headroom: Filling that bubbles over can glue the pastry to the pan.
• Cool before lifting: Hot shells are especially fragile.

Delicious Variations to Try

Replace half the pecans with finely chopped walnuts for a different nut flavor. Add ¼ teaspoon cinnamon to the filling for warmth, or a little orange zest for a brighter note. For a chocolate accent, place two or three mini chocolate chips in each shell before spooning in the filling; avoid adding so much that the cups overflow.

How to Store Pecan Tassies

Keep cooled tassies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring chilled tassies toward room temperature before serving for a softer pastry. Freeze in a rigid container, with parchment between layers, for up to 2 months. Thaw overnight in the refrigerator, then unwrap before serving.

Frequently Asked Questions

Can I make the pastry ahead?

Yes. Refrigerate the wrapped dough for up to 2 days and soften briefly before shaping.

Why did the filling overflow?

The cups were likely too full. Leave space below the rim and whisk gently to avoid excess air.

Can I use a regular muffin pan?

This recipe is sized for mini cups. Larger cups require different dough portions and baking times, so a mini pan gives the most dependable result.