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Classic Pecan Tassies with Cream Cheese Crust

Close-up of three individual pecan tassies with gooey caramel topping served on a white plate.
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Make these irresistible pecan tassies, which are bite-size pecan pies featuring a buttery cream cheese crust and a sweet, chewy pecan filling. They are perfect for holiday cookie trays.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 4 ounces cream cheese, softened
  • 1/4 teaspoon salt
  • 1 cup pecan halves, roughly chopped
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the crust dough: In a medium bowl, combine the flour, cold butter, and cream cheese. Use a pastry blender or your fingers to cut the butter and cream cheese into the flour until the mixture resembles coarse crumbs. Mix until a soft dough forms. Do not overmix.
  2. Press the dough: Take small spoonfuls of dough (about 1 tablespoon each) and press them firmly into the bottom and up the sides of a lightly greased mini muffin tin to form small cups.
  3. Chill the crusts: Place the muffin tin in the refrigerator for at least 30 minutes while you prepare the filling. This helps the crust hold its shape.
  4. Make the filling: In a small bowl, whisk together the chopped pecans, brown sugar, melted butter, egg, and vanilla extract until well combined.
  5. Fill the cups: Spoon the pecan filling evenly into the chilled crust cups, filling them almost to the top.
  6. Bake the tassies: Preheat your oven to 350 degrees F. Bake for 18 to 20 minutes, or until the crust edges are lightly golden and the filling is set.
  7. Cool and serve: Let the pecan tassies cool in the muffin tin for 10 minutes before carefully removing them to a wire rack to cool completely. These are excellent served at room temperature.

Notes

  • For easier removal from the pan, you can line the mini muffin cups with small paper liners before pressing in the dough.
  • If you want a smoother filling, you can pulse the pecans briefly in a food processor before mixing them with the other filling ingredients.
  • These store well in an airtight container at room temperature for up to four days, making them great for advance holiday baking.

Nutrition

Find it online: https://fooddexterity.com/pecan-tassies-classic-cream-cheese-crust-recipe/