Miniature Pecan Pies (Tassies)

Make Ahead

The dough for the crust can be made and refrigerated for up to 2 days. Store based tassies in an airtight container at room temperature for 4 to 5 days; baked tassies freeze well.


For the dough

  • 3 oz. cream cheese, at room temp.
  • 1 cup sifted flour
  • 8 Tbl. unsalted butter, at room temp.

For the filling

  • 1 large egg, slightly beaten
  • ¾ cup firmly packed brown sugar
  • 1 Tbl. unsalted butter, at room temp.
  • 1 tsp. vanilla extract
  • 2/3 cup chopped pecans (not toasted)


For the dough

Use a spatula or your hands to combine the cream cheese, flour and butter in a bowl until a firm dough forms and no flour residue remains. Pat the dough into a disk, wrap with plastic wrap and refrigerate until firm or as long as 2 days. (You can work with the dough right away, but it will be a bit sticky – handle as little as possible.) When read to bake, preheat oven to 325 degrees. Have ready two un-greased 12-count mini muffin pans. Divide dough into fourths, and then divide each fourth into thirds, making 24 pieces of dough. Place in the wells of the muffin tins and use your thumb to press the dough against the bottoms and sides of the wells, creating space for the filling.

For the filling

Cream together the brown sugar and butter. Beat in the egg and vanilla and pecans in a medium bowl until well mixed. Fill each dough shell no more than ¾ full. (Over filling them might make them stick to the pan.) Bake for 25 minutes or until the tops are golden. Transfer the pans to a wire rack to cool for at least 10 mins, then run a sharp knife around the outside edges of the tassies to release them from the pans.

Per tassie

120 calories, 1 g. protein, 11 g. carbohydrate, 8 g. fat, 4 g. saturated fat

personal/recipes/pecan_tassies.txt · Last modified: 11.21.2007 11:53 by
Recent changes RSS feed Creative Commons License Donate Powered by PHP Valid XHTML 1.0 Valid CSS Driven by DokuWiki