• Pecan Tassies

    2 votes
    Pecan Tassies
    Prep: 15 min Cook: 25 min Servings: 24
    by Tami
    3 recipes
    Miniature pecan pies pretty much sums up the flavor but these are even better. I don’t care for pecan pie as it is too sweet for me. However this portion controlled delicate golden brown crust filled with a gooey pecan filling is just right.


    • 1 – 3 ounce package cream cheese – left soften at room temperature
    • ½ cup + 1 tablespoon butter – left soften at room temperature
    • 1 cup flour
    • 1 tablespoon light Karo syrup
    • 1 egg
    • ¾ cup brown sugar
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • 2/3 cup pecans, chopped


    1. Cheese Pastry:
    2. Blend together cream cheese and butter, stir in flour. Chill covered about an hour in the refrigerator. Shape into two dozen 1-inch balls. Place in ungreased (I give it a little spray with non stick spray for good measure) Teflon coated mini muffin pan. Shape into small pie crusts.
    3. Filling:
    4. Mix brown sugar, egg, Karo syrup, 1 tablespoon of butter, vanilla extract, salt and pecans. Put one teaspoon of filling into each pastry and bake for 25 minutes in a preheated 325 degree oven. Cool and remove from pan.
    5. Makes 2 dozen

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    • Jann from PA
      Jann from PA
      I use Maple syrup instead of the Karo syrup! So good!
      And, no need to add salt (many of us get too much already).
      Great recipe!

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