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    Bess London's Pecan Tassies

    Bess London's Pecan Tassies

    Photo by Rose

    Bite size pecan pies, what could be better? The recipe can be made in larger muffin tins if you'd like more than one bite

    • Prep Time


    • Cook Time


    • Servings



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    • ½

      cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted

    • 1

      (3 ounce) package cream cheese, at room temperature

    • 1

      cup all-purpose flour

    • Nonstick cooking spray

    • 1

      large egg

    • ¾

      cup packed light brown sugar

    • 1

      teaspoon vanilla extract

    • Pinch of fine salt

    • ½

      cup pecans, finely chopped


    With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour. Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray. In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside. Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.


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