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Ingredients
12
Original recipe yields 12 servings
Directions
Nutrition Facts
Per Serving:
235 calories; protein 2.7g; carbohydrates 22.4g; fat 15.4g; cholesterol 46.2mg; sodium 140.6mg. Full Nutrition
Most helpful positive review
We REALLY enjoyed these. We made two batches. One batch as written and for the second batch, my husband added 3 dark chocolate chips to each tassie before adding the batter and pecan. Both batches were delicious. Also, we used a ½ teaspoon of chopped pecans and ½ tablespoon of batter for each tassie. Using these measures made the assembly process faster. To form the little shells: We just put a plastic sandwich bag over the top of an unopened bottle of marinade. Just invert the bottle and press it into the dough ball. This forms a decent shell rather quickly. Read More
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(33) Most helpful critical review
This was pretty delicious I have to say. BUT... directions need to say that you need to spray the cups before you put the pastry dough into them. Also I doubled it and had a heck of a time dividing up the dough into 48 portions. Near as I can tell it was about a tablespoon of dough per mini-muffin. My first batch was scant and the filling spilled over and stuck all the tassies to the pan. Not enough curse words in the world for that.... but lessons learned. And if they're helpful to any of you all the better. Read More
Helpful
(2) Reviews: Most Helpful
We REALLY enjoyed these. We made two batches. One batch as written and for the second batch, my husband added 3 dark chocolate chips to each tassie before adding the batter and pecan. Both batches were delicious. Also, we used a ½ teaspoon of chopped pecans and ½ tablespoon of batter for each tassie. Using these measures made the assembly process faster. To form the little shells: We just put a plastic sandwich bag over the top of an unopened bottle of marinade. Just invert the bottle and press it into the dough ball. This forms a decent shell rather quickly. Read More
Helpful
(33) I used refrigerated pie dough cut into cirles, filled them with the filling and baked in mini muffin cups for a true "mini pecan pie". They were fantastic and very portable. I will definately be making again. Read More
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(20) This recipe was out of this world! Melt in your mouth good. I made these for a cookie exchange EVERYONE wanted the recipe. I followed the directions of another member and did half flower half powder sugar for the crust it was soooooo good. but you will need to add some extra flower. I quadrupled the recipe and used 3 cups flour 2 cups powder sugar and it was PERFECT!! Read More
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(18) Advertisement
Delicious but watch out-they bubble all over the place-so don't fill the cups too high. Also I used 1/2 cup powdered sugar and 1/2cup flour instead of all flour and it made the crusts sweet and melty-in-your-mouthy. Read More
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(11) 
Not enough chopped nuts in the recipe. Needed alomst a cup not 1/4. Ended up running out of batter and had to double because there weren't enough nuts. Next time I did them used 1 cup and put them in the batter first - worked like a charm. However they are worth the worth! Read More
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(10) 
This is exactly like my Grandmother made when I was a little girl.. Soooo Good. Read More
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(7) Advertisement
I made the pecan tassies for Christmas and they were very good but I agree with "Jan" the dough needs sugar or something for flavor. Any tassie recipes with sugar in the dough? Read More
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(6) Very good. They have a gooey center for sure. I wasn't certain that they were done at first, and put them in for another 10 mins. I did not do the mini tin, but used the regular, and cooked for 5 extra min. The flavor was definitely there though. Great recipe. Read More
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(4) 
A buttery crust and brown sugar filling...how can you beat that? The only change I made to this recipe was to use another 1/4 cup chopped pecans on top of the tarts instead of pecan halves. Read More
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(4) This was pretty delicious I have to say. BUT... directions need to say that you need to spray the cups before you put the pastry dough into them. Also I doubled it and had a heck of a time dividing up the dough into 48 portions. Near as I can tell it was about a tablespoon of dough per mini-muffin. My first batch was scant and the filling spilled over and stuck all the tassies to the pan. Not enough curse words in the world for that.... but lessons learned. And if they're helpful to any of you all the better. Read More
Helpful
(2)