Pecan Tassie

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. Now, you will be thinking about Pecan Tassie’s until you make them. At least you won’t have to make an emergency phone call to me to get the recipe. I know someone will ask me if you can use light cream cheese to make these and I must say that I have never tinkered with the recipe to lighten it. If you try to lighten it will  you come back and let me how it worked? Without further ado I give you the recipe for Pecan Tassies.

Pecan Tassie

  • 3 ounces 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

Cheese Pastry:

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.


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.

Makes 2 dozen

Serving Size: 1 tassie

Nutritional Information

Amount Per Serving

Calories 122.35, Total Fat 7.96g ,Cholesterol 23.09mg, Sodium 17.53mg, Total Carbohydrates 12.03g, Fiber 0.43g, Sugar 7.2g, Protein 1.34g WWPP 3

Recipe Source: Once upon a time the Midwest based company that my  husband works for solicited recipes from it’s employees around the US and compiled them into a cookbook. This is the first recipe I tried from that cookbook and I have been making them every holiday season since. The cookbook is not dated but I think it was published in the late 80′s or the early 90′s and this recipe came from Little Rock, Arkansas.

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  1. Nicole says:

    Hi Tami!

    I love your recipes. I just tried this one and they were so delicious! Everyone loved them and it was my first time tasting and making pecan pies! The second time I made it, I cut back on the butter by a few tbsp and it tasted the same to me. I’m still new to cooking and appreciate that your recipes are healthier than most and easy to follow. I get a lot of healthy substitution tips from your recipes. Keep it up! <3

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