Pecan Tassies

Small pecan pies…very flaky. Made in small muffin tins…like a cookie.

Original recipe makes 2 dozen


1 (3 ounce) package cream cheese, softened
1/2 cup butter
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup chopped pecans
24 pecan halves


  1. To Make Crust: Blend softened cream cheese, 1/2 cup butter and flour. Chill 1 hour.
  2. Shape into 24 balls. Press balls into cavity of mini muffin tins, making small cups.
  3. To Make Filling: Beat together egg, brown sugar and 1 tablespoon butter. Add vanilla and salt and beat till smooth. In each little crust bottom, sprinkle chopped pecans, add egg mixture to right before top and top with a whole pecan.
  4. Bake at 325 degrees F (165 degrees C) for 25 minutes or till filling is set. Cool before removing from tins.


Calories: 234 kcal
Carbohydrates: 22.4 g
Cholesterol: 48 mg
Fat: 15.4 g
Fiber: 0.8 g
Protein: 2.7 g
Sodium: 141 mg