Mini Pecan Pies (Pecan Tassies)

Flaky and tender mini pecan pies (or pecan tassies) pack all of the rich brown sugar flavor of a pecan pie into a bite size package. This easy make ahead and freezer friendly recipe is perfect for the holiday season!

The Cutest, Tastiest Mini Pecan Pies

Hand holding a pecan tassie with a bite taken out of it.

Growing up, we rotated between mom’s pecan pie bars and pecan tassies for our holiday celebrations. With their fun name and bite-sized proportions, these were always one of the highlights of our holiday feasts.

These not-too-sweet mini pecan pies are easy to make and absolutely craveable. I can’t keep a batch of them in the house, or else I’ll have tassies for breakfast, lunch, and dinner!

This very simple recipe makes two dozen snackable mini pecan pies. They’re perfect for holiday cookie boxes, party trays, and gifting. And while in theory they’d be an ideal portion controlled treat, I regret to inform you it is nearly impossible to stop at one.

If you enjoy these mini pecan tarts, you’ll also love these Canadian Butter Tarts filled with pecans and brown sugar syrup!

White plate filled with mini pecan pies.

Ingredients and Equipment:

For the crust, you’ll need just three ingredients: cream cheese, salted butter, and flour. This combination makes a surprisingly tender and tasty pie dough. I increased the crust amounts slightly from my mom’s recipe, as I always found it difficult to get a full 24 pies out of the traditional recipe. This version easily makes 2 dozen with plenty of flaky crust for each one!

For the filling, you’ll need egg, brown sugar, melted butter, vanilla, and, of course, pecans. I always use raw, unsalted pecans.

You will also need a mini muffin tin to bake the tassies. And while not 100% necessary, a tart tamper is a super nifty and affordable tool that will save you lots of time. It’s perfect for pushing the crust evenly to the sides of the pan in one press!

How to Make Pecan Tassies

  1. Make the crust. Combine the cream cheese and butter in the bowl of an electric mixer, and beat until smooth and fluffy, scraping the bowl down as needed, about 3 minutes. Add the flour and beat on low speed until beginning to crumble. Then increase the speed to medium and beat until a dough forms.
  2. Chill. Cover with saran wrap and refrigerate for 1 hour.
Bowl of an electric mixer filled with cream cheese pie dough.
  1. Make the filling. Meanwhile, in a bowl, mix together the egg, brown sugar, melted butter, vanilla, and salt until smooth.
  1. Divide the dough. Preheat the oven to 325 degrees. Remove the dough from the fridge, divide in half, and then section each half into 12 pieces, rolling each one into a round ball, about 1 inch in diameter.
  2. Shape the crust. Grease two mini muffin tins, then add a dough ball to each well. Use a tassie pusher or your thumb to press each dough ball around the bottom and sides of the tin.
  1. Fill. Use a small cookie scoop to fill each pastry shell. They should be filled about two thirds full.
  2. Bake for 25-27 minutes, or until crust is just golden.

FAQs

Can you make mini pecan pies ahead of time?

Absolutely. These keep very well stored in an airtight container at room temperature for several days.

Can you freeze pecan tassies?

These freeze BEAUTIFULLY! Place the cooled pecan tassies in a freezer safe container in a single layer, or stacked with parchment paper between each layer. Freeze for up to 3 months. Thaw at room temperature overnight.

Pecan tassies stacked on a white plate.

How much filling do you put in a mini pecan pie?

I use a small cookie scoop, like this one from King Arthur Flour, to fill the cups. It holds just under 2 teaspoons of filling. You want the cups to be about 2/3 full, as the filling will expand when baked.

How do you remove pecan tassies from the muffin tin?

It’s super important to grease your muffin tin well before adding the dough. I use Baker’s Joy.

It also helps to not overfill the pies, so the filling doesn’t run over the side. If they’re not popping out of the tin, press down lightly on the edges and give them a little turn to loosen them up.

Can I double this recipe?

Absolutely! Both the filling and crust are easy to double!

Hand holding a mini pecan pie with a bite taken out of it.

More Holiday Pies

Whether you’re looking for a classic like Caramelized Apple Pie or you want to try something new, we have a great pie for your holiday gatherings!

Hand holding a pecan tassie with a bite taken out of it.

Mini Pecan Pies

Yield: 24
Prep Time: 25 minutes
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 1 hour 50 minutes

These tasty little mini pecan pies (also known as pecan tassies) start with a simple three ingredient cream cheese pie crust and are filled with a delicious brown sugar pecan filling! They're a perfectly poppable pie for the holidays!

Ingredients

  • 4 oz cream cheese, at room temperature
  • 10 Tablespoons salted butter, at room temperature
  • 1 ½ cup all purpose flour

For the filling:

  • 1 egg
  • ¾ cup brown sugar
  • 1 Tablespoon melted butter
  • 1 teaspoon vanilla extract
  • 2/3 cup finely chopped pecans
  • Pinch salt

Instructions

  1. Combine the cream cheese and butter in the bowl of an electric mixer, and beat until smooth and fluffy, scraping the bowl down as needed, about 3 minutes.
  2. Add the flour and beat on low speed until beginning to crumble. Then increase the speed to medium and beat until a dough forms. Cover with saran wrap and refrigerate for 1 hour.
  3. Meanwhile, in a bowl, mix together the egg, brown sugar, melted butter, vanilla, pecans, and salt until smooth.
  4. Preheat the oven to 325 degrees. Remove the dough from the fridge, divide in half, and then section each half into 12 pieces, rolling each one into a round ball, about 1 inch in diameter.
  5. Grease two mini muffin tins, then add a dough ball to each well.
  6. Use a tassie pusher or your thumb to press each dough ball around the bottom and sides of the tin.
  7. Use a small cookie scoop to fill each pastry shell. They should be filled about two thirds full.
  8. Bake for 25-27 minutes, or until crust is just golden.

Notes

Pecan tassies can be made up to 3 days in advance and stored in an airtight container at room temperature.

They can be frozen for up to 3 months. Place parchment paper between layers. Thaw at room temperature overnight.

If using unsalted butter, add a pinch of salt to the crust.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 67mgCarbohydrates: 12gFiber: 0gSugar: 6gProtein: 1g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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2 Comments

  1. Hi. The recipe looks great and simple, accept you forgot to add how much pecans.
    Also, I’d like to know, what would be the ratio of crust and filling if you only have the large mini tart size pan?

    1. Oh my goodness you’re right! That’s all fixed now. Thank you for the catch! I’m not really sure what a large mini tart size pan is, but generally you want the filling to be about 2/3-3/4 of the way up the sides of the crust. It will rise some while baking.

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