Is Pecan Tassie Recipe Mini Pecan Pies a healthy option?

While certainly a treat, homemade mini pecan pies offer the benefit of portion control and fresh ingredients, making them a more wholesome choice than many store-bought desserts. Enjoy them in moderation as part of a balanced diet.

Can I freeze Pecan Tassie Mini Pecan Pies for later?

Yes, absolutely! Once fully cooled, freeze them in an airtight container for up to 3 months. Thaw at room temperature for a delicious treat anytime you crave a homemade sweet.

What’s the best substitute if I don’t have corn syrup?

Pure maple syrup or golden syrup are excellent substitutes for corn syrup in this Pecan Tassie Recipe, offering similar texture and sweetness. Maple syrup will lend a slightly different, delicious flavor.

How do I prevent my Pecan Tassies from sticking to the muffin tin?

Generously grease your mini muffin tins, even if they’re non-stick. Using mini paper liners can also make for much easier removal and cleanup.

Can I make Pecan Tassies ahead of time?

Absolutely! You can prepare the dough and filling a day in advance and store them separately in the refrigerator, or bake the mini pecan pies entirely and store them until ready to serve, making them perfect for meal prep.

Why are my Pecan Tassie crusts tough?

Overworking the dough is a common culprit. Mix just until combined, and don’t over-handle the crust when pressing it into the tins to keep it tender and flaky.

How many Mini Pecan Pies does this recipe make?

This recipe typically yields about 24 delicious mini pecan pies, which is perfect for sharing at a gathering or enjoying throughout the week with your family.

Pecan Tassie Recipe: Easy Mini Pecan Pies You'll Love

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.

Ingredients

Scale

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

Instructions

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.
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!
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.
Fill and Bake: Carefully spoon the pecan filling into each unbaked crust, filling about two-thirds full. This prevents bubbling over during baking.
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.
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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