These mini pecan pies are the perfect holiday treat. They are just sweet enough—without being too sweet—which makes them a scrumptious Thanksgiving dessert, or you can hand these out at snack-time. My favorite way to enjoy Pecan Tassies is as a light breakfast with a steaming hot cup of coffee. Easy to eat and super delicious, these mini's will be a hit at your next holiday party.
What you'll need
- 6 ounces cream cheese, at room temperature
- 2 sticks unsalted butter, at room temperature
- 2 cups all-purpose flour
- 3 eggs, beaten
- 1 ½ cups brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, melted and cooled
- 1 cup pecans, coarsely chopped
How to make it
Preheat oven to 350 degrees.
Place cream cheese and butter into the bowl of a mixer and beat until creamy. Set mixer on low and gradually add flour. Mix until flour is just incorporated; do not over-mix!
Place walnut-sized balls of dough into cups of a mini-muffin pan (do not grease the cups). Press dough into the bottoms and sides of the mini-muffin tin cups, so they will form the shells of the Pecan Tassies.
In another bowl, combine eggs, brown sugar, vanilla, butter and pecans. Mix until well combined. Spoon about 1 ½ teaspoons of filling into each muffin cup.
Bake Pecan Tassies until the edges turn light brown, about 20-25 minutes.
Cool for a few minutes before removing. The Pecan Tassies are easy to remove using a butter knife to pop them out.
