Pecan Tassies Mini Pecan Pies

The pastry edges turn golden while the little centers puff, and the whole kitchen starts to smell like brown sugar and toasted pecans. Pecan tassies are mini pecan pies with…

By Willow • October 15, 2026 • Reading time: 8 min

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The pastry edges turn golden while the little centers puff, and the whole kitchen starts to smell like brown sugar and toasted pecans. Pecan tassies are mini pecan pies with a cream cheese pastry that’s easy to press into a mini muffin pan, so there’s no rolling out a large crust or trying to cut neat wedges later.

I mix the flour into the butter and cream cheese only until a soft dough forms, then give it the full chill before shaping. That pause firms the dough enough to portion and press without a sticky struggle. The filling is whisked smooth, then spooned into each cup; as the tassies bake, the pastry turns golden and the filling sets inside. Each one comes out with a tender crust and a sweet, pecan-filled center.

Pecan tassies mini pecan pies with golden pastry

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Kitchen Note

Stop mixing as soon as the flour disappears and the dough comes together. This cream cheese pastry should feel soft, not elastic; extra mixing can make the little crusts tougher.

Save these pecan tassies for a bite-size pecan pie with tender cream cheese pastry and a brown sugar filling.

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Why These Tassies Bake Without a Separate Crust Step

These little pies go into the oven with the filling already nestled in the raw pastry. The cream cheese and butter make a tender, rich dough that bakes right around the filling, so the crust and center finish together. There’s no need to pre-bake empty shells and then risk browning them twice.

The small size also changes how the filling behaves. Each cup holds just enough to give you a pecan-rich bite without the long bake a full pie needs. As the egg sets, the filling puffs; the pastry edges should be golden when you take the pan out. Keep the dough cups fairly even in thickness so a thin spot doesn’t brown much faster than the rest. That balance is what gives each tassie a crisp edge and a tender base rather than a thick wall of pastry.

What the Cream Cheese Pastry and Pecan Filling Each Bring

Pecan tassies mini pecan pies with puffed filling

Cream cheese and butter — Together, they make the pastry soft enough to press into the wells and give it a rich, slightly tangy taste. Use softened butter and cream cheese so they beat smoothly; whipped or spreadable cream cheese has a different texture and isn’t a good one-for-one swap here.
All-purpose flour — It gives the dough enough structure to hold the filling as it bakes. Spoon it into the measuring cup and level it rather than packing it down; too much flour makes the pastry dry and harder to press.
Light brown sugar — Its molasses notes give the filling its familiar pecan-pie sweetness. Break up any firm lumps before whisking so the mixture turns smooth instead of leaving pockets of sugar.
Egg — The egg binds the filling and helps it set around the chopped nuts. Use a large egg, as the amount of egg affects the balance between a soft center and a filling that holds its shape.
Pecans — Their buttery flavor is the defining taste here, and finely chopped pieces distribute easily in these small cups. Fresh pecans matter more than perfect-looking ones; broken pieces work well once chopped to a similar size.
Vanilla and salt — Vanilla rounds out the brown sugar, while a little salt keeps the filling from tasting flat. The melted butter goes into the filling; keep the softened butter for the pastry so each part gets the right texture.

From Soft Dough to Golden Mini Pies

Mix and chill the pastry

Beat the softened butter and cream cheese in a medium bowl until smooth, then mix in the flour on low just until a soft dough forms. Shape it into a disk, wrap it, and refrigerate for 30 minutes. The dough should feel firmer after chilling but still be pliable enough to roll into balls. If you skip the chill, the soft dough is harder to divide neatly and press into the pan.

Whisk the brown sugar filling

Whisk the egg and brown sugar until smooth, then whisk in the melted butter, vanilla, and salt. Fold in the finely chopped pecans so they’re spread through the filling rather than clumped in one spot. A few flecks of pecan throughout each portion give the small pies a more even bite. Set the bowl aside while you shape the dough.

Press, fill, and bake the cups

Heat the oven to 350°F and divide the chilled dough into 24 equal pieces. Roll each piece into a ball and press it over the bottom and sides of an ungreased 24-well mini muffin pan, with no large gaps at the corners. Divide the filling among the cups, about 2 teaspoons per cup. Bake for 20 to 25 minutes, until the pastry is golden and the filling is puffed and set; cool in the pan for 10 minutes, then loosen the tassies and move them to a wire rack.

Easy Swaps for a Different Batch of Pecan Tassies

Use walnuts for a milder nut filling

Replace the finely chopped pecans with the same volume of finely chopped walnuts. The filling keeps its texture, but the flavor is less buttery and a little more earthy.

Choose dark brown sugar for deeper molasses flavor

Use dark brown sugar in place of the light brown sugar. The filling will have a stronger molasses note and a slightly darker color, while keeping the same sweet, set center.

Make the pastry gluten-free

Replace the all-purpose flour with the same amount of a cup-for-cup gluten-free baking blend that includes xanthan gum. The pastry may be a little more delicate, so press it gently into the wells and loosen the baked tassies carefully.

Storage and Reheating

Refrigerator: Once cooled, refrigerate the tassies in a covered container within 2 hours. They keep for up to 4 days; the pastry softens a little as it sits.
Freezer: Freeze fully cooled tassies in an airtight container, with parchment between layers, for up to 2 months. Thaw them in the refrigerator before serving.
Reheating: Warm chilled tassies in a 300°F oven for about 5 minutes. Avoid the microwave, which can make the pastry soft.

Questions That Come Up When Baking Pecan Tassies

Can I make the pastry dough a day ahead?+

Yes. Keep the wrapped dough refrigerated overnight, then let it sit briefly until it’s pliable enough to divide and press. If it gets warm and sticky while you work, return it to the refrigerator to firm up.

Can I prepare the filling ahead of time?+

Yes. Cover the prepared filling and refrigerate it overnight, then stir it gently before dividing it among the pastry cups. Keep it chilled until you’re ready to fill the tassies.

Can I bake pecan tassies in a regular muffin pan?+

A regular muffin pan makes much larger pies, so the dough portions, filling amount, and bake time would all need to change. Use a 24-well mini muffin pan for the size and timing in this recipe.

Why does the filling look lower after the tassies cool?+

The egg-set filling puffs in the oven and settles as it cools. That change is normal; the centers should still hold together once the tassies have cooled on the rack.