The Best Pecan Tassies Recipe (Easy Mini Pecan Pies!)

These Pecan Tassies are hands-down the most addictive holiday cookie you’ll ever make! They’re like miniature pecan pies nestled in buttery cream cheese pastry—sweet, nutty, and impossible to stop at just one. Every Christmas, these disappear faster than anything else on my cookie tray, and once you try them, you’ll understand why.

What Are Pecan Tassies?

If you’ve never had a pecan tassie before, let me introduce you to your new holiday baking obsession!

Pecan tassies (pronounced “TAH-sees”) are basically tiny pecan pies baked in miniature muffin tins. They have a rich, buttery cream cheese pastry crust filled with a gooey pecan pie filling. Think of them as the lovechild of a pecan pie and a butter cookie—the best of both worlds!

The name “tassie” comes from the Scottish word for “small cup,” which makes perfect sense when you see their cute little shape. They’re a Southern classic that’s been showing up at holiday cookie exchanges and Christmas parties for generations.

Why everyone loves them:

They’re bite-sized (portion control… or not!)
No fork needed (perfect for parties)
That cream cheese crust is INCREDIBLE
They taste just like pecan pie but easier to make
They’re fancy-looking but actually simple
You can make them ahead and freeze them

If you’ve ever made pecan pie and thought “this is delicious but I wish I could eat it with my hands,” tassies are your answer.

creaming the cream cheese and butter — This is an AI Generated Image

Why This Pecan Tassies Recipe Is The Best

I’ve tried a lot of pecan tassie recipes over the years, and this one hits differently. Here’s why:

The cream cheese pastry crust is game-changing. Most recipes use a standard pastry crust, but adding cream cheese makes it tender, rich, and slightly tangy. It’s sturdy enough to hold the filling but melts in your mouth.

The filling-to-crust ratio is perfect. Nobody wants a dry, pastry-heavy tassie OR an overfilled mess. This recipe gets the balance just right.

They don’t get soggy. The crust stays crisp even after a few days, which is crucial for make-ahead holiday baking.

The filling sets up beautifully. Not too runny, not too hard—just that perfect gooey pecan pie texture.

They freeze amazingly well. Make them weeks ahead and pull them out when you need them. They taste freshly baked after thawing.

They look bakery-quality. The little pastry cups with the glossy pecan filling are just pretty. People are always impressed.

top down view of ingredients for the pecan tassices — This is an AI Generated Image

The Secret to Perfect Pecan Tassies

After making these about a million times (okay, maybe not a million, but a lot!), here are the tricks that make them perfect every time:

1. Chill the dough The cream cheese pastry needs to chill for at least 1 hour. I know, I know—we’re all impatient. But cold dough is easier to work with and bakes up more tender. Make it the night before if you can!

2. Use a mini muffin tin This is non-negotiable. Regular muffin tins are too big. Mini muffin tins (the ones that make 24 mini muffins) are the right size. You can find them anywhere—Target, Walmart, Amazon.

3. Don’t skip greasing the pan Even if you have a nonstick pan, grease it! These babies can stick, especially because of the sugary filling. Use butter or nonstick spray generously.

4. Press the dough evenly When forming your pastry cups, make sure the dough goes all the way up the sides and is even thickness throughout. Too thick on the bottom = doughy. Too thin on the sides = filling overflow.

5. Don’t overfill Fill each cup only about ⅔ full. The filling bubbles up as it bakes, and if you overfill, you’ll have a sticky mess and overflow. Less is more here!

6. Watch for the wobble The tassies are done when the filling is set but still has a slight wobble in the center. It will continue to set as it cools. Overbaking makes them tough.

7. Cool completely before removing Let them cool in the pan for 10 minutes, then transfer to a wire rack. If you try to remove them too soon, the bottoms might stick or the filling might leak.

hands forming the pecan tassie dough — This is an AI Generated Image

The Cream Cheese Pastry Crust

This crust is what makes pecan tassies special. It’s not a traditional pie crust—it’s richer, more tender, and easier to work with.

Why cream cheese?

Makes the dough incredibly tender
Adds a slight tanginess that balances the sweet filling
Creates a melt-in-your-mouth texture
Adds richness without being heavy
Makes the dough easier to handle (less shrinkage!)

Key tips for the crust:

Use FULL-FAT cream cheese (not light or whipped)
Bring butter and cream cheese to room temperature
Beat them together until completely smooth—no lumps!
Don’t overwork the dough after adding flour
Chill thoroughly before using

Can you make it ahead? Yes! The dough keeps in the fridge for 2-3 days or in the freezer for up to 3 months. Just thaw in the fridge overnight before using.

spooning the pecan filling in the baking shell — This is an AI Generated Image

The Perfect Pecan Pie Filling

The filling is basically a mini version of pecan pie filling, but with a few tweaks to make it work in these tiny cups.

What makes this filling special:

Brown sugar instead of all corn syrup: Most pecan pie fillings use corn syrup, but I add brown sugar for deeper molasses-y flavor. You still need some corn syrup for the right texture, but the brown sugar makes it taste homemade, not artificial.

Real vanilla extract: Don’t skip this! It rounds out all the flavors.

Touch of salt: Just a pinch brings out the sweetness and nuttiness of the pecans.

Chopped pecans, not halves: Whole or half pecans are too big for these tiny cups. Coarsely chopped pecans fit better and distribute evenly.

The right ratio: Too much filling and they overflow. Too little and they’re all crust. This recipe gets it just right.

Pecan Options: What Works Best

Let’s talk pecans because quality matters here!

Fresh vs. Old: Use fresh pecans! Old pecans can taste bitter or rancid. Smell them before using—they should smell sweet and nutty, not musty or bitter.

Raw vs. Toasted: I use raw pecans in the filling because they toast as the tassies bake. But you CAN toast them first for even deeper flavor—just don’t overbake the tassies if you do!

Pecan pieces vs. halves: Buy pecan pieces or chop whole pecans yourself. You want them roughly chopped—not too fine (loses texture) and not too big (won’t fit in the cups).

Substitutions:

Walnuts work but have a slightly bitter flavor
A mix of pecans and walnuts is nice
Hazelnuts are delicious but pricey
Almonds are too hard for this recipe

Storage: Store pecans in the freezer! They stay fresh for months and won’t go rancid. Just use them straight from the freezer—no need to thaw.

pecan tassies on a plate — This is an AI Generated Image

Flavor Variations

Once you master the basic recipe, try these fun twists:

Chocolate Pecan Tassies: Add 2 tablespoons cocoa powder to the filling and fold in ¼ cup mini chocolate chips. Like a chocolate pecan pie!

Bourbon Pecan Tassies: Add 1 tablespoon bourbon to the filling for that classic Kentucky Derby pie flavor. So good!

Maple Pecan Tassies: Replace half the corn syrup with pure maple syrup. Use maple extract instead of vanilla. Very fall!

Salted Caramel Pecan Tassies: Top each tassie with a tiny drizzle of salted caramel sauce after baking. Swoon-worthy.

Mini Pecan Pie Tassies with Chocolate Drizzle: Drizzle cooled tassies with melted dark chocolate. Fancy and delicious!

Cinnamon Spice Tassies: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the filling. Perfect for fall!

Make-Ahead & Freezing Instructions

These are THE BEST make-ahead cookie for the holidays!

Make the Dough Ahead:

Refrigerate: 2-3 days in an airtight container
Freeze: Up to 3 months wrapped tightly in plastic wrap, then in a freezer bag
Thaw frozen dough overnight in fridge before using

Make the Tassies Ahead:

Room temperature: Store in airtight container for 3-4 days
Refrigerate: Up to 1 week in airtight container
Freeze: Up to 3 months!

How to Freeze Baked Tassies:

Let cool completely
Arrange in a single layer on a baking sheet
Freeze until solid (about 2 hours)
Transfer to freezer-safe container or bag with parchment between layers
Label with date

How to Thaw:

Leave at room temperature for 2-3 hours
Or refrigerate overnight
They taste like they just came out of the oven!

Pro tip: I make a triple batch in November, freeze them, and pull them out as needed for holiday parties, cookie exchanges, and gifts. It’s a lifesaver!

Serving & Presentation Ideas

Pecan tassies are beautiful on their own, but here’s how to make them extra special:

For Cookie Exchanges: Arrange in a decorative tin lined with parchment paper. Layer them with parchment between each layer so they don’t stick.

For Parties: Serve on a tiered dessert stand. They look so elegant! Dust lightly with powdered sugar for a snowy effect.

For Gifts: Pack in clear cellophane bags tied with festive ribbon. Include a little card with the name. People love these!

For Thanksgiving: Serve as mini desserts alongside coffee. They’re perfect when you’re too full for a full slice of pie but still want something sweet!

For Christmas: Add them to your cookie platter alongside sugar cookies, gingerbread, and fudge. The variety is chef’s kiss.

Dusting options:

Light dusting of powdered sugar (classic and pretty!)
No dusting (the glossy filling is beautiful on its own)
A tiny dollop of whipped cream on top (fancy!)

Commonly Asked Questions

Can I use a regular muffin tin instead of mini?

Technically yes, but they won’t be traditional tassies—they’ll be more like small pecan pies. You’ll need to adjust baking time (probably 20-25 minutes) and the recipe will make fewer servings. Mini muffin tins are the way to go!

Do I have to use cream cheese in the crust?

The cream cheese is what makes these special! It creates that tender, melt-in-your-mouth texture. Regular pie crust doesn’t work the same way. But if you’re in a pinch, you could try store-bought pie crust cut into circles—just know it won’t be quite as good.

Can I make these without corn syrup?

You can substitute maple syrup, honey, or golden syrup, but the texture will be slightly different. Corn syrup gives that classic pecan pie gooeyness. If you’re anti-corn syrup, try half maple syrup and half brown sugar.

My dough is crumbly and won’t come together. What did I do wrong?

Your butter and cream cheese weren’t soft enough, or you didn’t beat them long enough. The mixture should be completely smooth before adding flour. If your dough is crumbly, add cold water 1 teaspoon at a time until it holds together.

Can I double the recipe?

Absolutely! This recipe makes 24 tassies, but you can easily double or triple it for big batches. Just make sure you have enough mini muffin tins or bake in batches. The dough keeps well in the fridge while you wait.

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