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Pecan Tassies Recipe (a.k.a. Bite Size Pecan Pies, a.k.a. Crunch Cups)

Powdered sugar dusted pecan tassie
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3.20 from 26 votes
We'll bet you can't pop just one of these crunchy, nutty, and gooey pecan tassies. Although bite sized, these pecan pies pack a ton of flavor!

Serve with: a cold glass of milk, a dessert wine, or an aperitif.



Servings: 24 pecan tassies


Prep Time: 1 hour
Cook Time: 30 minutes


Ingredients For The Shells

  • 3 ounces full fat cream cheese
  • 8 tablespoons salted butter, room temperature (1 stick)
  • 1 cup all-purpose flour

Ingredients For The Filling

  • 1/3 cup pecans
  • 1 egg
  • 3/4 cup dark brown sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon salted melted butter
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Prep. Coarsely chop the pecans.
  • Mix cream cheese, butter, and flour until the flour powder disappears. Do not over mix.
  • Make 1" (25 mm) balls and drop them into the wells of the mini muffin pans. There is no need to grease or flour the pan. Press them into a hollow cup. The bottoms and sides should be about 1/8" (3.2 mm) thick. Sprinkle a layer of chopped pecans in the bottom of the cups.
  • Whisk together the egg, brown sugar, vanilla, and melted butter and pour into the cups, filling them only about 2/3 of the way. The filling will expand.
  • Fire up. Preheat the oven to 350°F.
  • Cook. Bake for about 30 minutes or until the pastry is golden. Cool for at least 15 minutes by sitting the muffin pans on wire grates so air can circulate under them. You can use the grates from your grill. Run a sharp knife around the cups to loosen them and pop them out.
  • Serve. For Christmas, sprinkle with powdered sugar so they look like they're covered with snow. Plate and serve immediately.