Table of Contents
  1. Watch how to make this recipe.
  2. Pecan Tassies Recipe

We all know that wonderful moment when the Christmas lights are on, amazing smells waft through the house, the kitchen is extra warm, and cookies, candies, and holiday specialties cool on kitchen racks await watering mouths. Having just baked my way through the weekend, I cannot wait to share some of my tantalizingly sweet recipes with you!

Every family seems to have special treats that must be made each year. Without these specialties, it just wouldn’t be Christmas! For me, one of the specialties is pecan tassies. These delectable morsels are miniature pecan pies with a perfect, flaky crust. As a bonus, they are bite-size, so you don’t have to feel guilty eating a couple! Easy to prepare, these pecan tassies take a little extra time to assemble but always catch everyone’s sweet tooth.

Close up view of small bite-size pecan pie with flaky crust sitting on cooling rack surrounded by other small pies

While this recipe makes quite a few tassies, when guests start on these amazing treats, they can’t seem to stop!

Pecan tassies are such a fun, special, and unique treat to add to your plate of homemade candies. Give them as gifts or have ready as an after-dinner treat for guests! Happy baking!

Top down view of many small pecan tassies sitting on cooling rack with wood board underneath with greens nearby
Small pecan tassie sitting on cooling rack with bite taken out with other pecan tassies sitting around

Watch how to make this recipe.

YouTube video
Top down view of multiple bite-size pecan tassies sitting on cooling rack

Pecan Tassies

4.69 from 38 votes
Everyone loves a good piece of pecan pie, but sometimes it can just be too much. That's why these pecan tassies are the perfect bite-size serving!
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 96 tassies


For the pastry

  • 8 oz cream cheese
  • 1 ½ cups unsalted butter
  • 2 ⅔ cups all-purpose flour
  • 1 egg yolk

For the filling

  • 4 large eggs
  • 2 ¼ cups brown sugar
  • 4 tbsp unsalted butter melted
  • 4 tsp vanilla extract
  • 2 ¾ cups pecans chopped


For the pastry

  • Place the cream cheese in a mixer. Slice the butter into thin slices and add to the mixer. Cream the cream cheese and butter at high speed until smooth. Add the egg yolk and mix together. Add the flour slowly. Beat until combined into a pastry dough. The dough will be sticky.
    8 oz cream cheese, 1 ½ cups unsalted butter, 1 egg yolk, 2 ⅔ cups all-purpose flour

For the filling

  • Start with four eggs, slightly beaten. Add the brown sugar to the eggs.
    4 large eggs, 2 ¼ cups brown sugar, 4 tbsp unsalted butter, 4 tsp vanilla extract, 2 ¾ cups pecans
  • Add the melted butter, vanilla extract, and chopped pecans. Mix until combined.

To assemble

  • Use one rounded teaspoon of dough for each mini tart. Dip fingers in flour and press dough into the tart pan. If a hole is accidentally made, add excess dough to repair.
  • Place one teaspoon of filling in each tart.
  • Bake for 20-25 minutes at 350°F until golden brown.


  • Bite-sized tart pans are needed for this recipe. I find these pans to be useful year-round for mini muffins or bite-sized cupcakes. My favorite variety is from Williams-Sonoma.


Serving: 1tassieCalories: 96kcal
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. These look amazing! I’m torn between making these or butter pecan cookies. Decisions, decisions. Aw heck, I’ll just do both. I love that you are sharing this with us. It gives us a little step into your home and family traditions. Thank you and Merry Christmas.

  2. I enjoy watching your videos so much and you make everything look so simple to make. My little pecans pies were so special to my family and friends for many years, but the company that made my shells [no, I never did pie dough very well so I bought the frozen….a no-no, I know lol] stopped suppling our ”neck-of-the-woods” and the other shells were too bad-tastin’ to use, so I quit making the little pies…but now I am going to give yours a try and see how they turn out for me, and sure hoping I can start making little pies AGAIN!!! You are a very sweet & caring young man to take time to make all your videos for us to watch, and I also love to SHARE them !!!

  3. 5 stars
    Making them right now! One of my all time favorite treats.
    Thanks for making it look so easy. It was usually Mom that made them every year, but her health is declining and she can’t be on her feet the way she used too. I want to do her proud by making these for her and the family. ❤

  4. Hi just wondering if it is possible to freeze these or not … I love the sound of them and would like to give it a try but was wondering if I can freeze the tarts for any length of time and just thaw them out as needed.

    Thanks in advance

  5. Really enjoy seeing you in action. You make everything so easy. Don’t have one of those stand up mixers, looks like it would make my life easier and probably make me want to do more in the kitchen.
    Keep bringing those videos to us and thank you for doing such a great job.
    God bless you and your family.
    Merry Christmas and Happy New Year!!

  6. 5 stars
    Thank you for this recipe, you always make everything you share look easy and doable….can’t wait to try these and share them. God bless and Merry Christmas. You are the sweetest person

  7. I am making these today! My Aunt Katie used to make them and put them in the freezer. My cousins and I would sneak them out of the freezer and eat them cold. Oh, was she upset with us kids! LOL but, she would always make a lot more🎄😁

  8. THANKS SO MUCH MY MOM MADE THEM she is not and lost the receipt now I can.make them and SO surprise my sister’s AGAIN THANKS SO MUCH WALT

  9. Thank you. I’m going to a mini family gathering, thought these would be great snacks while waiting on meal. Can you freeze these say in seal a meal bags if Fritzie first, so they wont smush. Love your show and recipes. Keep up the GREAT work!!!!

  10. Hello from Edmonton, Alberta – Your recipes are fantastic – look forward to the day you have a cooking show on TV!

  11. I am79 and just enjoy your show so much as it s like the old and new mixed keep up the great work and you dont have to be a chef to be the great coo k that you are.I live in Nova Scotia Canada

  12. 5 stars
    I found you on u tube. So glad. This recipe is what my Aunt Alice used to make every year at Christmas time. Thank you. Wonderful. My favorite. Your video is a helpful tool for me. I’m going to show it to my friend.

  13. 5 stars
    My family loved them. They were so easy to make. I’m going to try using mincemeat instead of the pecan pie filling next time.

  14. 5 stars
    I made this recipe the other day . It tasted amazing . Will definitely be making it again . I love your videos so much I’ve learned multiple recipes from your channel . Christmas desserts are going to be a big hit this year .

  15. 5 stars
    Hi Kaleb,
    Thank you for doing what you do and for taking my inquiry.
    I am baking and freezing ahead for my daughter-in-law’s December ’22 graduation celebration. I have a 100 count package of 3″ foil pie pans and hope to use.
    Would it be possible to use these versus the Sonoma bite sized pie pans? My plan is: Press 4″ pie circles into these tins, then adjust filling amount to suit 3″ tart tins. Pecan pie filling can be persnickety and I don’t want it to burn, turn hard or be runny. Any suggestions as to a cook time or recipe modifications?
    Thank you for any suggestions you might lend.☮💟🙌 Nanny B

  16. 5 stars
    Wow, are these good! They were a big hit for Thanksgiving. I overfilled the tarts thinking more is better, wrong! It was very difficult to get the out. But I did finally do it your way and had sone decent looking tassies.

    I’m not sure if you mentioned it in the recipe, but I found letting the tart pan cool completely before removing the minis was very helpful.

  17. 4 stars
    Tried the pecan tassies recipe today. Love these, but the shells are too dry and
    crumbly. What did I do wrong? I

  18. 5 stars
    Made these at Christmas and they were unbelievably delicious!! I froze half of them and they were just as delicious. I may have to make these every Christmas! Thank you Kaleb!

  19. 5 stars
    Made these at Christmas and they were unbelievably delicious!! I froze half of them and they were just as delicious. I may have to make these every Christmas! Thank you Kaleb!