How To Make Easy Pecan Pie Tassies
This pecan tassies recipe makes these adorable mini pecan pies with a flaky crust that complements a soft and flavorful pecan filling that’s holiday-worthy.
- 10tbspunsalted buttersoftened and divided
- 4ozcream cheesesoftened
- ¾cuppacked light brown sugar
- 1tbspvanilla extract
- ½cuppecansvery finely chopped
Beat together the 8 tablespoons (be careful to reserve 2 tablespoons here) butter and cream cheese on medium speed until light and fluffy then add in the flour until just mixed, remove from the stand mixer and refrigerate for an hour.
Preheat the oven to 325 degrees F and grease your mini muffin tins well.
To the stand mixer add the remaining butter, egg, brown sugar, vanilla, salt, cinnamon and pecans until combined.
Divide the dough into 24 pieces and press into your muffin tins using a handle of a wooden spoon or similarly shaped tool wrapped in saran wrap to shape a well inside the dough in each muffin tin cavity.
Fill each dough with 1 teaspoon of pecan filling and bake for 20 to 22 minutes.
Cool for 15 minutes before carefully removing from the muffin tins, running a knife around them if needed to loosen them first.
- Calories: 122.72kcal
- Fat: 8.15g
- Saturated Fat: 4.15g
- Trans Fat: 0.19g
- Monounsaturated Fat: 2.57g
- Polyunsaturated Fat: 0.76g
- Carbohydrates: 11.37g
- Fiber: 0.40g
- Sugar: 7.00g
- Protein: 1.33g
- Cholesterol: 25.67mg
- Sodium: 35.06mg
- Calcium: 16.30mg
- Potassium: 35.26mg
- Iron: 0.23mg
- Vitamin A: 61.17µg
- Vitamin C: 0.03mg
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