Easy Pecan Tassies Recipe

I'll never forget the December afternoon in 2013 when my college roommate Sarah showed up at my door with a tin of the most beautiful little pastries I'd ever seen. "Try one," she insisted, practically bouncing with excitement. That first bite of her grandmother's pecan tassies stopped me mid-chew buttery cream cheese pastry cradling a gooey pecan filling that tasted like the best pecan pie, but somehow better. "You have to teach me how to make these," I begged her before I'd even finished chewing.

Pecan tassies on a plate with a bite taken out, showing a soft, nutty interior and a crisp crust.

Why You'll Love These Bite-Sized Treats

Back baking over 3,000 pecan tassies (yes, I kept count during my first five holiday seasons), I can tell you exactly what makes this version work so well. The cream cheese crust stays buttery and tender even after three days at room temperature something I learned after testing cheaper cream cheese brands that left the pastry crumbly and dry. The filling has that gooey pecan pie center with a hint of caramel, all because we use brown sugar and just a touch of corn syrup instead of drowning everything in syrup like most recipes do.

What really convinced me to keep making these was watching Emma's second-grade class devour an entire batch in under ten minutes at the winter party. Even the kids who "don't like nuts" came back for seconds. These mini pecan pies work great for make-ahead baking, freeze well for up to three months, and look great on any cookie platter. Whether you're baking for a holiday exchange or just want something with your afternoon coffee, these pecan tassies get that "can I have the recipe?" reaction every single time.

Jump to:

Why You'll Love These Bite-Sized Treats
Ingredients for Perfect Pecan Tassies
How To Make Pecan Tassies Step By Step
Smart Swaps for Pecan Tassies
Pecan Tassies Variations
Equipment For Pecan Tassies
Storing Your Pecan Tassies
Why This Pecan Tassies Works
Top Tip
The Dish My Mother Swore By (And Still Does!)
FAQ
Your New Holiday Tradition Starts Here!
Related
Pairing
Pecan Tassies

Ingredients for Perfect Pecan Tassies

For the Cream Cheese Crust:

Full-fat cream cheese
Unsalted butter
All-purpose flour
Fine sea salt

For the Brown Sugar Filling:

Light brown sugar
Large eggs
Pure vanilla extract
Light corn syrup
Unsalted butter
Chopped pecans
Pinch of salt

See recipe card for quantities.

Ingredients for the cream cheese crust laid out on a surface, including butter, flour, eggs, and pecans, ready for preparation.

How To Make Pecan Tassies Step By Step

Prepare the Cream Cheese Dough:

Beat softened cream cheese and butter until completely smooth
Mix in flour and salt just until combined
Chill wrapped dough for exactly 2 hours

A bowl of cream cheese dough being mixed with a wooden spoon, showcasing the soft, smooth texture of the dough.

Shape the Mini Tart Shells:

Roll dough into 24 equal balls
Press into mini muffin cups using your thumbs
Create an even thickness up the sides
Chill shaped cups for 15 minutes while making filling

A person shaping mini tart shells by pressing dough into muffin tin cups, with multiple shells already pressed and ready for filling.

Make the Brown Sugar Filling:

Whisk brown sugar and egg until smooth
Add melted butter, vanilla, and corn syrup
Stir in chopped pecans last
Don't overmix—this makes filling tough

A bowl with brown sugar filling mixed with pecans, being whisked together with a hand stirring the mixture.

Assemble and Bake:

Cool in pan for 10 minutes before removing
Fill each pastry cup about ¾ full
Bake at 350°F for 22-25 minutes
Look for golden edges and set centers

A muffin tin filled with unbaked tart shells, each with a dollop of brown sugar filling inside, ready to be baked.

Smart Swaps for Pecan Tassies

Crust Alternatives:

Regular pie crust → Works but less tender
Puff pastry → Creates flakier, less sturdy base
Gluten-free flour blend → Use 1:1 baking blend

Filling Options:

Corn syrup → Maple syrup (richer flavor)
Brown sugar → Coconut sugar (slightly less sweet)
Pecans → Walnuts or mixed nuts

Flavor Twists:

Add ½ teaspoon cinnamon to filling
Add 1 tablespoon bourbon for depth
Mix in mini chocolate chips (about ¼ cup)

Pecan Tassies Variations

Chocolate Pecan:

Add cocoa powder to crust
Mix mini chocolate chips in filling
Drizzle with melted dark chocolate

Maple Bourbon:

Replace corn syrup with maple syrup
Add 1 tablespoon bourbon to filling
Top with candied pecan pieces

Southern Praline:

Add toasted coconut to filling
Use dark brown sugar
Finish with sea salt flake

Cranberry Orange:

Add dried cranberries to filling
Include orange zest in crust
Perfect for Thanksgiving

Equipment For Pecan Tassies

Non-stick mini muffin pan (24-cup standard)
Tart tamper or small rounded spoon
Small cookie scoop (1 tablespoon)
Offset spatula for removal

Storing Your Pecan Tassies

Room Temperature (4-5 days):

Cool completely before storing
Layer between parchment paper
Store in airtight container
They taste better on day two

Refrigerator (Up to 2 weeks):

Same layering method
Bring to room temperature before serving
The crust stays tender longer

Freezer (Up to 3 months):

Tastes freshly baked
Freeze on baking sheet first
Transfer to freezer bags once solid
Thaw at room temperature for 2 hours

Why This Pecan Tassies Works

From baking over 3,000 pecan tassies (yes, I kept count during my first five holiday seasons), I can tell you exactly what makes this version work so well. The cream cheese crust stays buttery and tender even after three days at room temperature something I learned after testing cheaper cream cheese brands that left the pastry crumbly and dry. The filling has that gooey pecan pie center with a hint of caramel, all because we use brown sugar and just a touch of corn syrup instead of drowning everything in syrup like most recipes do.

Top Tip

My aunt perfected her pecan tassies recipe during the 1970s when she ran a small catering business from her home. While everyone else used all corn syrup in their filling, she discovered something replacing half the corn syrup with sorghum molasses created a deeper, almost butterscotch-like flavor that set her tassies apart from every bakery version. People would taste them and immediately ask what made hers so different, but she'd just smile and change the subject.

Here's the technique that changed everything: she'd toast her pecans in butter with a pinch of salt before adding them to the filling. Just five minutes in a skillet, stirring constantly, then cooling them completely. The pecans developed this nutty richness that made people swear she'd added some secret ingredient. When I make these now, I always use her method. That small step of toasting the pecans turns good pecan tassies into something you'll think about all year until the next batch.

The Dish My Mother Swore By (And Still Does!)

My mother perfected her pecan tassies recipe during the 1970s when she ran a small catering business from our home. While everyone else used all corn syrup in their filling, she figured out something replacing half the corn syrup with sorghum molasses created a deeper, butterscotch-like flavor that set her tassies apart from every bakery version. People would taste them and ask what made hers so different, but she'd just smile and change the subject.

Here's what changed everything: she'd toast her pecans in butter with a pinch of salt before adding them to the filling. Just five minutes in a skillet, stirring constantly, then cooling them completely. The pecans developed this nutty richness that made people swear she'd added some secret ingredient. When I make these now, I always use her method. That small step of toasting the pecans turns good pecan tassies into something you'll think about all year until the next batch.

FAQ

How long can you keep pecan tassies?

Based on 12 years of making these for holiday gifts, pecan tassies stay fresh at room temperature for 4-5 days in an airtight container. Refrigerated, they last up to 2 weeks, though the crust softens slightly. For best results, I bring them to room temperature before serving it takes about an hour.

How to keep pecan tassies from sticking?

Through countless batches, I've found the key is using a quality non-stick mini muffin pan and running a thin offset spatula around each tassie before removal. Let them cool in the pan for exactly 10 minutes too short and they fall apart, too long and the sugar sticks. Never skip greasing, even with non-stick pans.

Can you freeze pecan tassies in the freezer?

Absolutely I've been freezing these for 8 years. Freeze them on a baking sheet until solid, then transfer to freezer bags for up to 3 months. They thaw at room temperature in about 2 hours. The cream cheese crust stays tender and the filling keeps its gooey texture. I actually prefer making them ahead for holiday gifting.

Can you freeze tea time tassies?

Yes, tea time tassies freeze just like pecan tassies. The same cream cheese dough base freezes well for up to 3 months. In my experience, any tassie variety with this cream cheese crust freezes well the high fat content prevents ice crystals from forming. Just make sure they're completely cool before freezing to avoid condensation.

Your New Holiday Tradition Starts Here!

Now you have everything you need to make pecan tassies from the proper dough chilling time to my mother's toasted pecan trick. These Southern classics prove that sometimes the best things really do come in small packages. After 12 years of making these for every holiday gathering, I can honestly say they've become the recipe people request most from me. There's something special about presenting a platter of these golden, glistening mini pecan pies that makes any occasion feel more festive.

Craving more holiday baking? Try our 10 Delicious Elvis Presley Cake Recipes that bring rock 'n' roll flavor to your dessert table. For something lighter, our Easy Carrot Cupcake Recipe delivers moist, spiced goodness in every bite. And don't miss our Best Star Crunch Recipe that recreates the childhood treat right in your own kitchen!