Pecan Pie Tassies
"I tried to find my version on here, but I never found one that mixed the cream cheese crust with the corn syrup filling."
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
1 tassie
- Serves:
- 24
ingredients
- 113.39 g cream cheese, softened
- 118.29 ml butter
- 236.59 ml flour
- cooking spray
- 3 eggs
- 236.59 ml corn syrup
- 4.92 ml vanilla extract
- 295.73 ml chopped pecans
- 157.80 ml sugar
- 78.78 ml butter
directions
- Preheat oven 350 degrees.
- Dough: Mix cream cheese, butter and flour to form dough.
- Chill for 20 minutes.
- Divide dough into 24 sections.
- Press each dough into cooking oil sprayed mini muffin cups.
- Filling: Mix eggs, syrup, vanilla, pecans, sugar and butter.
- Pour filling to 3/4 full in each dough cup.
- Bake 25 minutes until crust is brown and filling is dark.
- Let cool to set completely.
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Reviews
-
These were delicious! However, there was way too much filling. It made 3 dozen Tassies, and there was so much left over I baked it in a 6" casserole 1" deep. I added a dash of salt to the crust and the filling. I made 1 dozen with gluten-free pastry, using 1/4 cup cream cheese, 1/4 cup butter, and 1/2 cup gluten free baking mix, and handled it the same way as regular pastry. There were just as good as regular, and just as easy. -
Tasses, After looking through every single pecan pie tassies and pecan tart recipe on Recipezaar, I chose your recipe because I wanted the "pecan pie" filling too. The filling was perfect and the shortbread flaky and buttery. I will use this recipe every Christmas holiday. I quadrapled the dough recipe but only doubled the filling. It worked out, but I made the pastry a little thick because it was so good! I can't wait for everyone to try them. Thank you for posting this wonderful recipe. -
I used pre-made pastry in mini muffin tins to make these tassies. Served them at a bridal shower and everyone enjoyed these. I used a dark corn syrup. Thanks for sharing.
