Impressive (But Easy!) Pecan Tassies Are Bite-Sized Treats

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Pecan tassies are a favorite cookie, full of buttery, nutty bliss. This classic dessert features flaky, melt-in-your-mouth pastry cups filled with sweet and gooey pecan filling.

These little tarts shrink down the classic pecan pie into a single, perfect mouthful. They are easy to make, too, and much less intimidating to make than a pie. While they are traditional Christmas cookies, you don’t have to wait for the holidays to make them.

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These are a fun way to bring a festive vibe to an ordinary day. And you can make them without spending your whole day in the kitchen cooking. You can make my easy pie crust or use a store-bought crust to simplify it.

They’re just the right size for little hands, making them a family-friendly treat that won’t leave you with a week’s worth of pie leftovers. I’ll explain the steps of crafting the perfect pecan tassie, from getting the flaky crust right to achieving the dreamy filling. 

Love mini desserts? Try Blueberry Pie Bombs, Mini Rum Cake, or Mini Caramel Apples for more bite-sized fun.

🥘Ingredient Notes

For exact amounts needed see the recipe card below

  • Flour
  • Salt
  • Shortening
  • Cold water
  • Pecans
  • Vanilla extract
  • Corn Syrup
  • Brown Sugar
  • Eggs
  • Granulated Sugar
Ingredients for baking laid out: pecans, flour, eggs, salt, brown sugar, shortening, vanilla extract, granulated sugar, and corn syrup on a wooden surface.

🥣How to Make Pecan Tassies

  1. Start by creating your crust. If you want to save time, you can also use a premade pie crust.
  2. For a homemade crust, combine the flour and salt in a bowl. 
  3. Add the shortening and cut it in using a fork or pastry cutter. Work the shortening in until the dough resembles small crumbs.
  4. Mix in one tablespoon of ice water until the dough is sticky yet firm. Cover the dough ball and refrigerate it for 30 minutes. 
  5. While the dough chills, mix all the filling ingredients in a medium bowl.
  6. Roll out your dough on a well-floured surface. Use a round cutter to cut out circles about 2 1/2 inches in circumference.
  7. Spray the muffin tin with cooking spray. Place a dough circle in each one and push it down to cover the sides.
  8. Spoon about 1 1/2 tablespoons of filling into each muffin cup. Don’t overfill!
  9. Bake them in a preheated 350 degrees F oven for about 25 minutes until they are golden brown.
A ball of uncooked dough sits in a white bowl on a wooden surface.
Make the dough.
A wooden board with rolled-out dough and circular pieces cut out with a cutter. A rolling pin rests on the top edge of the board.
Cut to make circles.
A black baking tray with twelve unbaked dough cups arranged in a grid pattern. A rolling pin and some flour can be seen around the tray.
Put in the muffin tray.
A stainless steel mixing bowl contains three raw eggs, brown sugar, white sugar, and vanilla extract on a wooden surface.
Make the filling.
Top view of a mixing bowl containing a mixture of roughly chopped pecans and sugar on a wooden surface.
Add the pecans.
A muffin tin holds 12 unbaked pecan tassies, each filled with a mixture of chopped pecans and a syrup-like filling. The tin is placed on a wooden surface.
Put the pecan pie filling.

🍴Serving Ideas

Pecan tassies are more than just a dessert—they’re a perfect bite of Southern charm. Here are some suggestions on how to serve these mini pecan pies up with style.

Arrange your tassies on a vintage platter for a rustic, homey presentation that screams ‘family heirloom.’ A little whipped cream on top can add a cloud-like finish to each bite. 

Or serve these tassies alongside a steaming mug of coffee. The nutty, buttery flavors are the perfect match for a good brew. And if you love pecans, try this pecan pie bread pudding!

💭How to Store

The only thing better than eating pecan tassies fresh is knowing you’ve got more waiting for you. Here’s how to keep them at their best:

Once they are cool, seal them up tight. An airtight container is the secret to maintaining that fresh-baked taste. If you’re not serving them immediately, pop them in the fridge. They’ll stay fresh for a few days.

A close-up of several mini pecan tassies on a cooling rack. The pies have golden crusts and are filled with a mixture of pecans and gooey filling.


Be sure to check out the step by step instructions

  • While the recipe calls for shortening for flakiness, you can also try half butter for a rich, buttery flavor.
  • When rolling out your dough, aim for the thickness of a dime. Too thin, and your tarts will be flimsy; too thick, and they’ll be doughy.
  • Use a small cookie scoop to fill your tarts evenly.
  • If pecans aren’t your thing or you’re looking to mix it up, you can use walnuts or almonds.
  • Bake them up to two days in advance and store them in the fridge, or freeze them for up to a month.

⭐Did You Make This? Leave a Star Rating!

A close-up of mini pecan tassies on a wire cooling rack. The pies have a golden-brown crust and are filled with a mixture of pecans and syrup.
4.75 from 4 votes

Pecan Tassies Recipe

Published By Anne
Pecan tassies are a sweet, bite-sized treat. Create these classic mini pecan pies at home for flaky pastry along with gooey pecan filling.
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Servings: 24
Print Save Rate Pin



  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 6 tablespoons cold water

Pecan pie filling:

  • 1 1/4 cups Pecans chopped
  • 1 1/2 teaspoons vanilla
  • 1 cup and 1 tablespoon of Corn syrup
  • 1/4 cup Brown sugar
  • 3 Eggs
  • 1/4 cup Sugar granulated


  • Make the crust (you can also use a store-bought crust to speed things up.)
  • In a large bowl, mix together your flour and salt.
    2 cups all-purpose flour, 1/2 teaspoon salt
  • Add the shortening. Using a fork, pastry cutter, or your hands, work the shortening into the flour mixture until the dough resembles small crumbs.
    2/3 cup shortening
  • Using a dough hook on your electric mixer, blend on low and add 1/4 cup ice water, 1 TBSP at a time until it forms a ball. The dough should be sticky yet firm. If it is dry, add the remaining amount of ice water if needed.
    6 tablespoons cold water
  • Cover your dough ball with plastic wrap and place it in the refrigerator for 30 minutes.
  • Add all the filling ingredients to a mixing bowl and mix until it is thick. Set aside.
    1 1/4 cups Pecans, 1 1/2 teaspoons vanilla, 1 cup and 1 tablespoon of Corn syrup, 1/4 cup Brown sugar, 3 Eggs, 1/4 cup Sugar
  • Preheat the oven to 350 degrees F. Roll out your dough with a rolling pin until it is thin enough for the pie crust but not so thin it starts to break.
  • Use a cookie or biscuit cutter to make circles about 2.5″ circumference in your dough.
  • Lightly spray a muffin tin with cooking spray. Put the dough circle in the muffin tin and push in to cover the sides of each hole.
  • Add 1 1/2 tablespoons of pecan pie filling to each tart and cook at 350 for 25 minutes. Let cool before removing and eating.


  • When rolling out your dough, aim for the thickness of a dime. Too thin, and your tarts will be flimsy; too thick, and they’ll be doughy.
  • If pecans aren’t your thing or you’re looking to mix it up, you can use walnuts or almonds.
  • Bake them up to two days in advance and store them in the fridge, or freeze them for up to a month.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Calories: 189kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 66mg | Potassium: 43mg | Fiber: 1g | Sugar: 15g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg

Nutrition facts are estimates.

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Several mini pecan tassies are displayed on a cooling rack, with one tart halved to show its filling of pecans and a sugary mixture.

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

26 thoughts on “Impressive (But Easy!) Pecan Tassies Are Bite-Sized Treats”

  1. These look so delicious! I’ll have to try them this Christmas! Thanks so much for linking up with us… featuring you next week 🙂

  2. Yum! Pecan pie is my favorite holiday dessert. These mini versions would be so dangerous to have in my house. (I want them anyway)
    Thanks for sharing with See Ya in the Gumbo.

  3. I have never heard of a tassie before but apparently it is similar to a butter tart which in my books is a great thing! Cannot wait to give your recipe a try, especially excite to give the cream cheese shell a try!

  4. 5 stars
    This reminds me of how much I love Pecan Tassies and your Tassies look delicious! Hope you are staying warm and cozy on this cold day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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