Bake the Best Pecan Tassie Mini Pecan Pies: Simple Recipe for Crowd-Pleasing Bites

On my busiest nights, I dream of a tiny, buttery crust holding a sweet, nutty, caramel-like filling – pure comfort in every bite! This easy Pecan Tassie Recipe Mini Pecan Pies guide delivers just that: a beloved classic dessert in miniature. Perfect for busy families and gatherings, these mini treats are quick to assemble, wholesome when homemade, and always a crowd-pleaser. Our version simplifies the process without sacrificing that irresistible classic pecan pie taste. These delightful Pecan Tassie Recipe Mini Pecan Pies are a fantastic addition to any family-friendly meal, offering a sweet ending that everyone loves. Get ready to master a dessert that everyone will ask for again and again!

What You’ll Need (Ingredients and Key Roles)

• Butter (cold, unsalted) – 1 cup (226g): for a tender, flaky crust that melts in your mouth.
• Cream Cheese (softened) – 8 oz (226g): adds richness and structure, making the crust easy to handle.
• All-Purpose Flour – 2 cups (240g): the base for our sturdy yet delicate crust, providing perfect texture.
• Brown Sugar (packed) – 1 ½ cups (300g): provides a deep, molasses-like sweetness to the filling, creating that classic taste.
• Corn Syrup or Maple Syrup – ¾ cup (180ml): creates the signature gooey texture of mini pecan pies, essential for authenticity.
• Eggs (large) – 2: acts as a binder, setting the filling perfectly and adding richness.
• Vanilla Extract – 1 teaspoon: essential for enhancing all the sweet flavors and adding warmth.
• Pecans (halved or chopped) – 1 ½ cups (170g): the star of our Pecan Tassie Recipe Mini Pecan Pies, providing nutty crunch and flavor.

Smart Swaps and Optional Upgrades

• Swap corn syrup for pure maple syrup or golden syrup for a slightly different flavor profile and a premium ingredient feel.
• For a nutty twist, consider mixing in a few chopped walnuts with your pecans – a great way to use up pantry staples.
• Health-focused note: Opt for organic butter and locally sourced pecans for premium flavor and to support healthy eating habits with quality ingredients.
• Sourcing tip: Look for fresh, plump pecans; quality makes a difference in these Pecan Tassie Recipe Mini Pecan Pies, especially for a special family dinner.

Step-by-Step Cooking Method

1. Make the Crust: In a food processor or with a pastry blender, combine 1 cup cold butter, 8 oz softened cream cheese, and 2 cups all-purpose flour until a soft dough forms. Be careful not to overmix; just until combined. Chill the dough for 30 minutes – this makes it much easier to work with.
2. Shape the Crusts: Roll small balls of dough (about 1 tbsp each) and press them evenly into mini muffin tins (yields 24 mini pies). I find using my thumb works best to create an even shell. No need to pre-bake the crusts!
3. Prepare the Filling: In a medium bowl, whisk together 1 ½ cups packed brown sugar, ¾ cup corn syrup or maple syrup, 2 large eggs, and 1 teaspoon vanilla extract until smooth. This gooey filling for your Pecan Tassie Recipe Mini Pecan Pies comes together quickly. Stir in the 1 ½ cups pecans until well coated.
4. Fill and Bake: Carefully spoon the pecan filling into each unbaked crust, filling about two-thirds full. This prevents bubbling over during baking.
5. Bake at 350°F (175°C) for 25-30 minutes, or until the crusts are golden and the filling is set. A toothpick inserted near the center should come out mostly clean, indicating the filling is perfectly cooked.
6. Cool Completely: Let the mini pecan pies cool in the tins for 10-15 minutes before transferring to a wire rack to cool fully. Cooling ensures they set properly and makes them easier to remove. Always cool completely for best texture, ensuring your Pecan Tassie Recipe Mini Pecan Pies are perfectly set.

Optional Shortcuts and Tips

• For a super-fast Pecan Tassie Recipe Mini Pecan Pies, use store-bought mini phyllo shells or pre-made mini pie crusts – a great convenience for quick meals or unexpected guests.
• One-pot variation: While not strictly one-pot, the filling comes together in a single bowl, simplifying cleanup and making these an ideal option for easy dinner ideas.
• Mini Callout: To avoid common mistakes, do not overfill the crusts – this prevents spillage and ensures even baking. Always cool completely for best texture.

Perfect Occasions and Pairings

These mini pecan pies are ideal for almost any situation: holiday dessert tables, potlucks, bake sales, or as an easy weekday treat for the family. They’re truly so versatile!

Perfect with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a warm cup of coffee, these little delights shine. For great convenience and planning, you can store cooled Pecan Tassie Mini Pecan Pies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For even longer enjoyment, freeze baked tassies for up to 3 months by wrapping them tightly; simply thaw at room temperature when you’re ready for a sweet treat.

Wellness and Everyday Benefits of Mini Pecan Pies

While a delicious treat, these mini pecan pies can definitely fit into a balanced lifestyle. Their small size naturally helps with portion control, making it easier to enjoy a sweet indulgence without overdoing it. It’s all about moderation!

• A wonderful addition to family meals, offering a sweet ending that everyone loves.
• Can be prepared for healthy meal prep ideas by baking a batch and freezing for future enjoyment.
• A perfect sweet bite after one of your best easy dinners, offering a comforting finish to your day.

Customizing the Recipe for Your Needs

There are so many ways to make this Pecan Tassie Recipe your own! For a deeper, nuttier flavor, I sometimes like to toast my pecans lightly before adding them to the filling. A pinch of cinnamon or nutmeg can also enhance the spice profile for a warmer, cozier taste.

If you have dietary preferences, you can easily adjust this recipe. For gluten-free mini pecan pies, simply substitute the all-purpose flour with a 1:1 gluten-free baking blend in the crust. For a vegan-friendly version, use plant-based butter, vegan cream cheese, and a flax egg substitute (1 tbsp ground flaxseed + 3 tbsp water per egg) in the filling, along with maple syrup instead of corn syrup. For a lower-sugar option, explore sugar substitutes designed for baking in the filling — just be sure to follow the product’s conversion guidelines.

Safety note: If serving to guests with nut allergies, always clearly label the Pecan Tassie Recipe Mini Pecan Pies or prepare a nut-free alternative to ensure everyone can enjoy safely.

Common Questions Answered

These mini pecan pies are a delightful, easy-to-make dessert that brings warmth and sweetness to any table, proving that big flavor can come in small packages. Ready to bake up some joy for your next family dinner or gathering? Pin this Pecan Tassie Recipe Mini Pecan Pies to your dessert board for later — I know you’ll love these little bites of joy!

Pecan Tassie Recipe Mini Pecan Pies

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• Author: Amanda Miller
• Total Time: 88 minutes
• Yield: 24 mini pies 1x
• Diet: Vegetarian

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Description

Delight in these mini pecan pies, a sweet, nutty, caramel-like classic dessert perfect for any gathering. Quick to assemble and a crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 1 cup (226g) cold, unsalted butter
• 8 oz (226g) softened cream cheese
• 2 cups (240g) all-purpose flour
• 1 ½ cups (300g) packed brown sugar
• ¾ cup (180ml) corn syrup or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups (170g) pecans, halved or chopped

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Instructions

1. Make the Crust: In a food processor or with a pastry blender, combine 1 cup cold butter, 8 oz softened cream cheese, and 2 cups all-purpose flour until a soft dough forms. Be careful not to overmix; just until combined. Chill the dough for 30 minutes – this makes it much easier to work with.
2. Shape the Crusts: Roll small balls of dough (about 1 tbsp each) and press them evenly into mini muffin tins (yields 24 mini pies). I find using my thumb works best to create an even shell. No need to pre-bake the crusts!
3. Prepare the Filling: In a medium bowl, whisk together 1 ½ cups packed brown sugar, ¾ cup corn syrup or maple syrup, 2 large eggs, and 1 teaspoon vanilla extract until smooth. This gooey filling comes together quickly. Stir in the 1 ½ cups pecans until well coated.
4. Fill and Bake: Carefully spoon the pecan filling into each unbaked crust, filling about two-thirds full. This prevents bubbling over during baking.
5. Bake: Bake at 350°F (175°C) for 25-30 minutes, or until the crusts are golden and the filling is set. A toothpick inserted near the center should come out mostly clean, indicating the filling is perfectly cooked.
6. Cool Completely: Let the mini pecan pies cool in the tins for 10-15 minutes before transferring to a wire rack to cool fully. Cooling ensures they set properly and makes them easier to remove. Always cool completely for best texture.

Notes

• Smart Swaps: Swap corn syrup for pure maple syrup or golden syrup for a slightly different flavor profile.
• Nutty Twist: Consider mixing in a few chopped walnuts with your pecans.
• Quality Ingredients: Opt for organic butter and locally sourced pecans for premium flavor.
• Sourcing Tip: Look for fresh, plump pecans; quality makes a difference.
• Time Saver: For a super-fast version, use store-bought mini phyllo shells or pre-made mini pie crusts.
• Easy Cleanup: The filling comes together in a single bowl, simplifying cleanup.
• Avoid Common Mistakes: Do not overfill the crusts to prevent spillage and ensure even baking. Always cool completely for best texture.
• Nutrition Note: Nutritional data is an estimation based on standard recipe values, as it was not provided in the original article.

• Prep Time: 60 minutes
• Cook Time: 28 minutes
• Category: Desserts
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 mini pie
• Calories: 220
• Sugar: 22g
• Sodium: 100mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2.5g
• Cholesterol: 35mg

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