What is the recipe for pecan tassies?

A cream cheese and butter dough forms mini crusts, filled with a sweet pecan mixture, then baked in a muffin tin.

Can you freeze pecan tassies?

Yes — they freeze beautifully for up to 3 months. Thaw at room temperature before serving.

They last 3 days at room temp in a sealed container. For longer storage, refrigerate up to a week.

Traditional tassies are indulgent, but lighter versions ( keto pecan tassies or pecan tassies sugar free ) use substitutions to cut carbs and sugar.

The word comes from a Scottish term for “little cup,” fitting since these are mini pies baked in small cups.

Buttery pecan tassies recipe with cream cheese crust and gooey pecan filling. Perfect bite-sized dessert for holidays and family gatherings.

Cook Mode Prevent your screen from going dark

Prepare the Dough: In a mixing bowl, beat ½ cup softened butter with 3 oz cream cheese until smooth. Add 1 cup all-purpose flour and mix into a soft dough. Chill for 30 minutes.
Shape the Shells: Roll dough into 24 small balls and press each into a mini muffin tin. Press up the sides to form small cups.
Mix the Filling: In another bowl, whisk together 2 eggs, 1¼ cups brown sugar, 2 tbsp melted butter, and 1 tsp vanilla. Stir in 1 cup chopped pecans.
Fill and Bake: Spoon filling into each shell, about ¾ full. Bake at 350°F for 20–25 minutes, until crusts are golden and tops are set.
Cool and Serve: Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.