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The Best Pecan Tassies with Cream Cheese Crust

Three golden-crusted pecan tassies filled with gooey, caramelized pecans sitting on a white plate.
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Make these melt-in-your-mouth Pecan Tassies, featuring a buttery cream cheese crust and a sweet, chewy pecan pie filling. They are perfect for your holiday cookie tray or as bite-sized Southern desserts.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 cup chopped pecans, plus extra for topping
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Prepare the crust dough: In a large bowl, beat the softened butter and cream cheese together until smooth. Add the granulated sugar and mix until combined. Gradually add the flour until a soft dough forms. Do not overmix.
  2. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  3. Prepare the filling: In a separate bowl, whisk together the brown sugar, chopped pecans, vanilla extract, and salt. Beat in the eggs until the mixture is smooth.
  4. Preheat your oven to 350°F (175°C). Lightly grease miniature muffin tins.
  5. Take small amounts of chilled dough (about 1 tablespoon) and press it evenly into the bottom and up the sides of each cup in the muffin tin to form a shell.
  6. Spoon the pecan filling mixture into the dough-lined cups, filling them about three-quarters full.
  7. Bake for 18 to 20 minutes, or until the crust edges are lightly golden brown.
  8. Remove from the oven and immediately press a few extra chopped pecans onto the top of the warm filling if desired.
  9. Let the Pecan Tassies cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

  • For the easiest removal, let the tassies cool slightly in the pan before moving them. If they stick, run a thin knife around the edge.
  • You can substitute butter for the cream cheese in the crust for a more traditional shortbread base, but the cream cheese version yields a softer, more tender cup.
  • These miniature pecan pies freeze well. Store cooled tassies in an airtight container in the freezer for up to three months.

Nutrition

Find it online: https://mdlatdmm.com/pecan-tassies-best-cream-cheese-crust-recipe/