Pecan Tassies


Pecan tassies are cute little bite-sized tarts. Dust with powdered sugar once they're cool. They're always a hit and look beautiful on a holiday tray!

Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
5 dozen

Pecan tassies are pretty much the perfect dessert. Somewhere between a cookie and a pie, this pecan tassies recipe is sure to please every crowd.

What Are Pecan Tassies?

Pecan tassies are considered cookies by some people, but they're basically mini pecan pies. A flaky crust is pressed into greased muffin cups, topped with traditional pecan pie filling, and baked in the oven until the crust is golden brown and the filling is perfectly puffed.

Pecan Tassies
Photo by HurdBird.

How to Make Pecan Tassies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these top-rated pecan tassies:

1. Make the crust: Beat the margarine and cream cheese together, then slowly beat in the flour to form a smooth dough. Roll the dough into balls, then press into the bottoms and up the sides of greased mini muffin cups.
2. Make the filling: Mix the brown sugar, eggs, butter, vanilla, and salt together in a medium bowl. Spoon the mixture into each crust.
3. Bake the pecan tassies: Bake in the preheated oven until the crust is golden brown and the filling is puffed.

How to Get Pecan Tassies Out of the Pan

First thing's first: Make sure the mini muffin tin or tart pan is generously greased before you press the crust into the cups. That'll make removal much easier. If the tassies are still sticking after baking, run a butter knife along the sides to loosen them up.

Pecan Tassies
Pictured: Pecan Tassies | Photo by Silva.

How to Store Pecan Tassies

Store the pecan tassies in an airtight container. They'll keep for up to a week at room temperature and up to two weeks in the refrigerator.

Can You Freeze Pecan Tassies?

Yes, you can freeze pecan tassies! Make sure to layer them with parchment or wax paper between each layer to prevent sticking. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"I love these pastries," says Shari Boulden. "I have made them for years except my recipe had chopped fresh cranberries in the filling. I lost my recipe, but now I can use this and just add the cranberries."

"This recipe is great," raves one Allrecipes community member. "But just one word of advice: Be sure not to over handle the cream cheese dough. If you do, the pastry turns out very rubbery."

"How good are these.....there are no words," according to Chrissy DeCosmo Fessler. "I love this recipe. You can also substitute peanut butter cups for the pecan filling. I love them both and they are a regular cookie recipe of mine!"

Editorial contributions by Corey Williams


  • 2 cups margarine

  • 4 (3 ounce) packages cream cheese

  • 4 cups all-purpose flour

  • 2 ½ cups packed brown sugar

  • 3 eggs

  • 3 tablespoons melted butter

  • ½ teaspoon vanilla extract

  • 1 pinch salt

  • 1 ½ cups chopped pecans


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Beat margarine and cream cheese with an electric mixer in a large bowl until smooth. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.

  3. Mix brown sugar, eggs, melted butter, vanilla, and salt together in a medium bowl until smooth. Stir in pecans; spoon mixture into each crust until 2/3 full.

  4. Bake in the preheated oven until crust is golden brown and filling has puffed up, about 15 to 18 minutes. Let cool in the pans briefly before carefully transferring them onto a wire rack to cool completely.

Nutrition Facts (per serving)

166 Calories
11g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 166
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 97mg 4%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 2%
Total Sugars 9g
Protein 2g
Calcium 19mg 1%
Iron 1mg 3%
Potassium 46mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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