Discover my Great-Grandmother’s cherished recipe for **pecan tassies**, a delightful treat that tastes like miniature pecan pies, but with a unique and incredibly tender cream cheese crust. This recipe has been passed down through generations, and each bite carries a taste of heartwarming tradition. The dough for the crust is remarkably easy to press into mini muffin tins, baking up into a soft, flaky shell that perfectly cradles the sweet, nutty filling. I’m excited to share all my tried-and-true tips, ensuring you can effortlessly release these delectable tassies from their tins every single time!

My great-grandmother, Rosa, affectionately known as RoRo, was the quintessential “feeder” – the heart of our family, always ensuring everyone was nourished and loved through her delicious cooking. Every family has one, and RoRo was ours! Whenever family came to visit, she didn’t just prepare a massive feast; she also baked dozens of everyone’s favorite treats to send home as a sweet reminder of her affection. My dad always looked forward to her old-fashioned peanut butter cookies, while my mom adored her date pinwheels. But there was one special recipe that she reserved just for me: **these heavenly pecan tassies.**

The secret to their irresistible charm lies in the cream cheese crust, which offers a subtle tangy note that beautifully complements the sweet and robustly nutty pecan filling. With my detailed tips below, you’ll find these mini pies twist right out of their tins with ease. Pecan tassies are an exquisite addition to any Christmas cookie platter or gift box, pairing wonderfully with treats like Mexican wedding cookies and chocolate peppermint sugar cookies. However, their timeless appeal makes them a perfect indulgence to enjoy throughout the entire year, not just during the holidays.

What Exactly Are Pecan Tassies?

Pecan Tassies are delightful miniature pecan pies, baked to perfection in individual mini muffin tins. They feature a luscious, sweet pecan filling nestled within a wonderfully tangy cream cheese crust. The crust is intentionally pressed into the tins, giving each cookie a charmingly rustic appearance and an unbeatable tender texture. This particular pecan tassie recipe isn’t just any recipe; it’s a treasured family heirloom, passed down directly from my Great-Grandmother RoRo, embodying generations of baking tradition and love.

Essential Tips to Keep Pecan Tassies from Sticking to the Pan

The goal is for these tassies to effortlessly twist right out of the pan once they’re baked, without any need for pan spray or excessive worry. By following these straightforward tips, you’ll achieve an easy and clean release every single time, making your baking experience truly stress-free.

• No-Chill Cream Cheese Dough is Key: Unlike many pastry recipes, my great-grandmother never chilled her dough, and I don’t either. This is a game-changer! Simply prepare the dough, divide it, and press it directly into your mini muffin tins. There’s no need for chilling, and no pan spray required for nonstick tins. Trust me, with thousands of these tassies made over the years, this method consistently delivers perfect results. Chilling can sometimes make the dough too stiff and prone to cracking when pressed, or lead to excessive puffing during baking.
• Avoid Pressing the Crust Too Thin: Exercise a little caution when pressing the dough into the tins. If you can visually detect the metal color of the tin showing through the dough, it’s a clear sign that the crust is too thin. A thin crust increases the risk of the sweet filling seeping out during baking, which will then bake onto the muffin tin walls like concrete, making removal incredibly difficult. Aim for an even, opaque layer of dough.
• Do Not Over-Fill the Shells: This is arguably the second most common reason why tassies might stick. As the filling bakes, it naturally puffs up. If the cups are overfilled, the filling will inevitably overflow the edges of the crust, creating a sticky bond with the muffin tin. Always ensure the filling is just below the top rim of the dough shell, allowing a little room for expansion.
• Allow to Cool Completely in the Pan: Patience is a virtue when it comes to removing baked goods from tins. Allowing the tassies to cool completely within the muffin pan is crucial. This cooling period permits the gluten structure of the crust to fully set and firm up. Once the crust is stable, it provides the necessary resistance, allowing you to easily twist and lift them out without crumbling.
• Emergency Stick-Prevention (If They Do Stick): Should you encounter a stubborn tassie, don’t despair! While they are still warm (but not hot), gently run the thin edge of a paring knife around the perimeter of the tassie in the tin. Let them cool down completely after this step, and then try twisting to release. If a few happen to crumble or break, consider them a bonus snack for the chef – they’ll still taste absolutely delicious!

Key Ingredients for Perfect Pecan Tassies

Using high-quality ingredients is fundamental to achieving the best flavor and texture in your pecan tassies. Here’s a detailed look at the components and why they are important:

• Butter (Unsalted Recommended): I consistently opt for unsalted butter in my baking. This choice allows for precise control over the amount of salt in the final product, as salt content can vary significantly between different butter brands. If you find yourself using salted butter in the filling, remember to adjust by omitting the extra pinch of kosher salt mentioned in the recipe. Butter contributes rich flavor and tenderness to both the crust and the filling.
• Cream Cheese (Original Philadelphia is Best): For all my baked goods, I swear by original Philadelphia Cream Cheese. Incorporating cream cheese into the dough not only adds essential fat but also introduces a delightful, subtle tanginess that elevates the flavor profile. Importantly, cream cheese behaves differently than butter when baked, contributing to the exceptionally soft and tender texture of the tassie shells – a hallmark of my Great-Grandmother’s recipe.
• All-Purpose Flour: The backbone of our tender crust, all-purpose flour contains just the right amount of gluten. When handled correctly (avoiding overworking the dough), it creates a wonderfully tender and flaky shell that encases the rich pecan filling without being tough or overly chewy.
• Whole Egg: In the filling, the egg plays a multifaceted role. It adds moisture, richness (fat content), and acts as a binder, helping the filling to set beautifully. It also contributes to a slight leavening, giving the filling its characteristic puffed top during baking.
• Dark Brown Sugar: Opting for dark brown sugar is crucial for its deep, complex sweetness. Beyond just sweetness, it imparts a wonderful, rich molasses flavor that is essential to the classic pecan pie taste. The moisture content in brown sugar also contributes to a soft, gooey filling texture.
• Vanilla Extract: Vanilla extract is more than just a flavor; it’s a flavor enhancer. While it adds its own distinct, aromatic sweetness, its primary role in this recipe is to boost and round out the flavors of all the other ingredients, especially the pecans and brown sugar, creating a more cohesive and delicious filling.
• Pecans (Southern Pecans Recommended): As the star of the show, the quality of your pecans truly makes a difference. I particularly love using plump, fresh Southern pecans. Their superior flavor and texture are unmatched, especially when they are the dominant note in this old-fashioned recipe. However, any good quality pecan halves (which you’ll chop) will work. To maintain their freshness and prevent them from going rancid, especially if storing for more than a month or in a warm kitchen, always keep your pecans in the freezer.

Creative Variations for Your Pecan Tassies

While RoRo’s pecan tassies are perfect as they are, these little pastry shells are incredibly versatile! Feel free to experiment with different fillings and add-ins to create your own unique versions.

• Alternative Pie Fillings: The tender cream cheese crust provides a wonderful base for almost any pie filling you can imagine! Get creative and try filling these mini shells with recipes like buttermilk pie, mixed berry pie, a rich chocolate pie filling, or even mini versions of shoofly pie for a completely different but equally delicious experience.
• Different Nuts: While chopped pecans are the traditional choice and undeniably delicious, don’t hesitate to substitute or combine other nuts. I’ve made these tassies with walnuts before, and they received rave reviews! Almonds or even a mix of nuts could also add an interesting twist to the flavor and texture.
• Add Chocolate: For chocolate lovers, a touch of cocoa can transform these tassies. You can use the decadent filling from a salted caramel chocolate pecan pie to infuse a deep chocolate flavor. Alternatively, simply sprinkle a few mini chocolate chips into the bottom of each crust before adding the pecan filling, as I did for these delightful chocolate pecan tassies.

Step-by-Step Guide: How to Make Pecan Tassies

Follow these detailed instructions to create the perfect batch of pecan tassies, just like my Great-Grandmother RoRo used to make. You’ll find further precise measurements and a printable version in the recipe card located below!

Preparing the Cream Cheese Crust:

Step 1: Begin by preheating your oven to 350°F (175°C). For nonstick muffin tins, I typically do not use cooking spray, as the cream cheese crust is designed to release easily when prepared correctly.

Step 2: Place the all-purpose flour into the bowl of a stand mixer, or if working by hand, a large mixing bowl. Cut the cold unsalted butter and cream cheese into small cubes, then add them to the flour. Using a stand mixer fitted with the paddle attachment, mix on low speed, or cut the fats into the flour by hand using a pastry blender or two knives. Continue this process until the dough comes together and holds its shape. This will take longer than a typical pie crust because we aren’t adding any additional liquid; you’ll need to blend until the mixture looks less crumbly and more cohesive. The dough should eventually form a soft, pliable ball.

Step 3: Once the dough is formed, gather it into a single ball. Then, divide this ball into 24 equally sized small pieces. For precision and speed, I often use a kitchen scale and a bench scraper to portion the dough, but I’m certain my great-grandmother simply tore off little pieces by eye, relying on her seasoned judgment. The beauty of a homemade recipe is that a little rustic charm is always welcome!

Step 4: For a slightly more refined and consistent shape, roll each individual piece of dough into a small ball. This step also helps to create a smoother surface when pressed. Then, press each dough ball evenly into one cup of a miniature muffin tin, forming a neat little crust shell that will hold the filling. Ensure the dough is pressed firmly but gently.

Preparing the Pecan Filling:

Step 5: In a medium mixing bowl, combine the whole egg, vanilla extract, dark brown sugar, a pinch of kosher salt, and the melted unsalted butter. Whisk these ingredients together thoroughly until no lumps of sugar remain and the mixture is smooth and well combined. The more vigorously you whisk, the more air you will incorporate into the filling. This aeration contributes to the formation of a delicate, slightly crusty top on the baked tassies. If you prefer a smoother, less textured top, simply whisk less.

Assembling & Baking the Tassies:

Step 6: Evenly sprinkle a few chopped pecan pieces into the bottom of each prepared crust shell. RoRo’s original recipe suggests about a teaspoon per shell for good measure. Next, carefully pour the prepared pecan filling into each cup. Be sure to fill each cup until the liquid is just below the top rim of the dough shell. It’s crucial not to overfill, as this will almost certainly cause the filling to overflow during baking, leading to sticky, cemented-on tassies that are very difficult to remove from the muffin tin.

Step 7: For a beautiful presentation and an extra pecan crunch, sprinkle additional pecan pieces generously over the top of each filled tassie. I actually forgot this step in the tutorial video (let’s blame pregnancy brain!), which is why some of the photos of these tassies might show fewer visible pecans on top. Don’t make my mistake – those top pecans add both texture and visual appeal!

Step 8: Carefully transfer the muffin tin to your preheated oven. Bake for approximately 24-25 minutes. You’ll know they are done when the tops have puffed up nicely, started to show slight cracks, and the delicate cream cheese crust has turned a lovely golden brown around the edges. **Be mindful that underbaking these tassies will make them considerably more challenging to remove cleanly from the tin, as the filling won’t be fully set.**

Step 9: Once thoroughly cooled, it’s time for the moment of truth! Gently twist each tassie and lift it out of its cup. They should release quite easily. If you encounter any resistance, try running the thin edge of a paring knife carefully around the perimeter of the tassie before attempting to twist again. If all else fails and a few stubbornly cling to the tin, don’t worry! Use a small offset spatula to gently pry them out. Even the ones that don’t come out perfectly still taste absolutely delicious – that’s a professional pastry chef’s promise!

Frequently Asked Questions About Pecan Tassies

If you tried this recipe and absolutely loved it, please take a moment to leave a 🌟 star rating and share your experience in the comments below. I genuinely love hearing from you, and your feedback truly brightens my day!