Pecan Tassies are bite-sized pecan pies baked in cream cheese tart shells. They’re rich, nutty, and perfect for holidays, gifting, or freezing ahead. These Southern classics are easy to make and loved by all ages.

What Are Pecan Tassies?

The word “tassie” comes from the Scottish “little cup.” In the U.S., pecan tassies became popular in the 1950s and 60s, especially in Southern kitchens. They’re made in mini muffin tins and filled with a gooey pecan pie mixture. The crust is buttery and tender, thanks to cream cheese.

Ingredients You’ll Need

For the Tart Shells:

• ½ cup unsalted butter, softened
• 3 oz cream cheese, softened
• 1 cup all-purpose flour
• ⅛ tsp salt

For the Filling:

• 2 tbsp unsalted butter, melted
• ¾ cup light brown sugar
• 2 tbsp corn syrup (or maple syrup)
• 2 large eggs
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 cup chopped toasted pecans

Equipment Checklist

• Mini muffin tin (24-count)
• Electric mixer
• Tart shaper or small spoon
• Cookie scoop (optional)
• Ramekin (for extra filling)

Step-by-Step Instructions

1. Prep the Pan

Grease a 24-count mini muffin tin. Preheat your oven to 350°F (175°C).

2. Make the Tart Shells

Beat butter and cream cheese until smooth. Add flour and salt. Mix until a soft dough forms. Divide into 24 equal pieces. Roll into balls and press into muffin cups. Freeze for 15 minutes to firm up.

3. Prepare the Filling

Whisk melted butter, brown sugar, corn syrup, eggs, vanilla, and salt. Stir in chopped pecans.

4. Fill and Bake

Spoon filling into chilled tart shells. Bake for 20 to 25 minutes until golden brown. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Pro Tips for Perfect Tassies

• Freeze tart shells before filling to prevent soggy bottoms
• Use a cookie scoop for even dough portions
• If you have leftover filling, bake it in a ramekin for a crustless treat
• Toast pecans for deeper flavor
• Don’t overfill—leave room for the filling to puff slightly

Serving Suggestions

Serve pecan tassies warm or at room temperature. Dust with powdered sugar for a festive touch. Add whipped cream or a drizzle of caramel for extra indulgence.

Storage and Freezing

• Room temperature: up to 3 days
• Refrigerated: up to 5 days
• Frozen: up to 2 months (store in airtight container)

To thaw, leave at room temperature for 1 hour or warm in a 300°F oven for 5 to 7 minutes.

Substitutions and Add-Ins

Customize your tassies with these variations:

• Syrup: Use maple syrup for a richer flavor
• Sugar: Swap light brown sugar for dark brown sugar
• Nuts: Try walnuts or almonds instead of pecans
• Add-ins: Mix in shredded coconut, mini chocolate chips, or a splash of bourbon

Yield and Nutrition

This recipe makes 24 tassies. Each one contains:

• 130 calories
• 13g carbohydrates
• 8g fat
• 2g protein

Why Pecan Tassies Make Great Gifts

These mini pies are ideal for cookie trays, holiday exchanges, and edible gifts. They freeze well and hold their shape, making them easy to pack and share. Add them to your Christmas cookie lineup or serve them at Thanksgiving.

Fun Facts About Tassies

• “Tassie” is a Scottish word meaning “small cup”
• Pecan tassies are a Southern U.S. tradition
• They gained popularity in the mid-20th century
• Often served at weddings, holidays, and church socials

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Final Thoughts

Pecan Tassies are a timeless treat that combines the richness of pecan pie with the convenience of handheld desserts. They’re easy to make, customizable, and perfect for any occasion. Whether you’re baking for a party or prepping for the holidays, these mini pies deliver big flavor in a small package.