Pecan Tassies

When I was a young girl, I remember my grandmother making these Pecan Tassies and bringing them to our house for Christmas. I also remember that I did not really like them at all! But now I’m a huge fan. Blame it on the 30+ years of living in Texas and my taste for native pecans and there’s not a whole lot that I’ll refuse if it includes pecans. Now I will say I’m still a little bit picky about pecan pie. It can’t have too many pecans nor, have too much of the filling. I like it to have a balance. So I dug out my recipe for grandma’s Tassies and I’m glad I did. (Remember, last week I posted a Peanut Butter Fudge recipe from my grandmother? That was from my grandma on the other side of the family).

These little gems offer just the right balance of pecans to filling to crust. I’d venture to guess that they freeze well although I’m not a great judge since I’ve probably eating half a pecan pie’s worth since I made them! That the downside, they’re just so darn easy to pop into your mouth and enjoy. I’m pretty sure it’s been awhile since my mom and dad have had these so I may just need to make up an extra batch to share with them this Christmas!

Pecan Tassies
Prep time: 
Total time: 
Serves: 32-40
  • Shell:
  • 1 cup butter, softened
  • 6 oz. of cream cheese, softened
  • 2 cups all-purpose flour
  • Filling:
  • 1 cup pecans, coarsely chopped
  • 2 eggs
  • 1 ½ cup light brown sugar
  • 2 T melted butter
  • ¼ tsp vanilla
  • Dash of salt
  1. For crust:
  2. Combine butter and cream cheese until creamy and smooth (original recipe suggested just using spoons but I used my stand mixer). Add flour, ½ cup at a time, blending thoroughly until smooth dough forms.
  3. Pinch off small pieces of dough and shape into balls (I used my small scoop to make this easier). The original recipe said you would get 48 balls. I got about 32 but probably could have gotten 40 if I was a bit more conscious about it. Place balls in mini-muffin cup pan. Shape in pan with fingers to make it into a cup. Or you can use a mini-tart shaper tool like I did.
  4. For filling:
  5. Beat eggs only enough to combine white part with yolk. Add brown sugar. Beat well after each addition. Add melted butter, salt and vanilla.
  6. Sprinkle half of chopped nuts in unbaked cups. Add about a scant tablespoon of the liquid filling over the pecans. Top with remaining nuts. Bake at 350° for 15-17 minutes or until filling is almost set. Reduce heat to 250° and bake an additional 10 minutes longer until firm.
  7. Remove to cooling racks until fully cooled.
Nutrition Information
Serving size: 1 tassie

Just a few simple ingredients are all you need to make these tassies.

Add the flour a little at a time.

You can use your fingers to press the dough into the cups. This neat mini-tart shaper tool that I have makes it a bit easier!

Tassie cups waiting–first step to fill–use half the pecans.

This is what it looks like with the pecans on the bottom and the filling but before the final pecan topping.

I used a butter knife to help me pop the tassies out of the pan.

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop… you’ll have no excuse of “I don’t know what to make!” And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!


  1. says

    You can never go wrong with pecan tassies. After spending a few years in Texas, I can honestly say that my appreciation for pecans has grown exponentially.

    • Meal Plan Mom (Brenda) says

      Yes, I find that I like them on all sorts of things. Two other favorites ways: toasted and as a salad topping and finely chopped and as a fish or chicken “breading”. Yum!

  2. Karen H says

    These look delicious and I can’t wait to try them! One question….do you need to spray the mini-muffin tin or do they come right our because of the butter in the crust?


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