Pecan Tassies – Mini Pecan Pies
It had been at least a decade since I baked up some Pecan Tassies, so I turned to a new recipe and was dazzled by these glorious mini pecan pies.
If you’re anything like me, you may need portion control around a pecan pie, so this Mini Pecan Pie Recipe is perfect for the holidays.
Why You Must Make
- These are like mini pecan pies, but with portion control!
- They are perfect for a holiday dessert buffet.
- They are a tasty addition to your Thanksgiving menu and portable enough to send extras home with your guests, making you the host or hostess with the mostess!
Pecan pies and tassies do not appear on our menu very often. Nuts are ingredient non-grata around here. I’m the only real fan, though the boys will begrudgingly eat them in cookies. Thankfully, my friends and I loved these!!
This easy Pecan Pie Recipe uses mostly ingredients you’ll find in your fridge or pantry. Just pick up some dates, cream cheese, and pecans and you’re set!
- Butter – I always use salted
- Cream Cheese – Have at room temperature
- Flour, Sugar, Egg
- Vanilla – Real, never imitation
- Chopped Pecans – Always toast to bring out the natural oils (and more flavor!)
- Chopped Dates – Provide that super sweet, gooeyness to the filling.
- Pecan Halves, optional to garnish
At my house, dates get the same bad rap as nuts. Since I was making these gems for company, I wasn’t phased a bit. The addition of dates adds a richness, a chewiness, and a fabulous nuance that doesn’t scream “dried fruit.” So I kept the recipe hush until my guests had a taste. It was after their glowing reviews that I revealed the unexpected twist.
- PRO-Tip: I use a tassie tamper (Amazon link in the recipe card if you’d like to see what one looks like) to help shape the dough into a cup shape in the muffin tin. You can also use your thumb to push the dough into the tin.
- A non-stick mini muffin tin helps make for easier release after the tassies are baked.
- PRO-Tip: Add a pecan half to the top of each of these tassies for aesthetic reasons along with giving a hint about the contents of the filling. It makes these pecan tassies look like they came from a bakery!
- Toasting the nuts helps release their essential oils, making them more flavorful.
- This crust is also great for making any other mini-tarts or tassies you’d like. Try apple, lemon or even cheesecake filling!
Frequently Asked Questions
These pecan tassies are basically mini pecan pies baked in a mini muffin tin with a cream cheese pastry crust. But there is one surprise ingredient. And I think that’s why I liked this recipe even better than my previous favorite.
Pecan tassies can be stored at room temperature in an airtight container for at least 3-4 days. You can also freeze tassies for up to 3 months.
Since you have no idea how long it’s been since the nuts were harvested, warming them up in the oven or in a dry skillet helps revive them. The heat releases their essential oils, making them more flavorful.
You May Also Like:
Here are a few more terrific recipes that would be perfect on your Thanksgiving Day menu.
- Sweet Corn Casserole
- Ciabatta Stuffing
- Cranberry Orange Walnut Bread
- Sweet Potato Casserole
- Spinach Souffle
- 25 Thanksgiving Recipes
- Dry Brined Turkey
- More of the Best Holiday Recipes
- More of the Best Pie Recipes
- 1 cup butter (2 sticks), at room temperature
- 6 ounces cream cheese, at room temperature
- 2 cups flour
- ½ cup (1 stick) butter, at room temperature
- 1 cup sugar
- 1 egg, lightly beaten
- 1 tablespoon vanilla
- 1 ½ cup chopped pecans
- 1 cup chopped dates
- 48 half pecans, optional
- Powdered sugar to garnish, optional
- Preheat oven to 350º.
- Blend together the pastry ingredients in a food processor. Chill while making the filling.
- Cream the butter and sugar together for the filling. Add the egg and vanilla. Finally, mix in the pecans and dates.
- Roll the chilled pastry into small balls and add to two lightly greased mini muffin tin. Press down with your thumb and then press dough so it comes up the sides of the tin. Alternatively, use a wooden tamper to form the shells.
- Fill each unbaked pastry shell with the pecan date mixture.
- Bake for 30-40 minutes, adding a half pecan about halfway through baking time.
- Cool tarts before removing them from the tray. Dust with powdered sugar to garnish, if desired.
Topping each tassie with a pecan half makes a beautiful presentation if serving to company.
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Serving Size:2 tassies
Amount Per Serving: Calories: 272Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 87mgCarbohydrates: 28gFiber: 2gSugar: 18gProtein: 3g