These are classic pecan tassies—delightful, two-bite miniature pecan pies with a rich cream cheese pastry.
Author
Unknown
Recipe
Crust
| Measurements | Ingredients |
|---|---|
| 1 Stick | Margarine, softened |
| 1 (3 oz) Pkg | Cream Cheese, softened |
| 1 Cup | Flour |
Filling
| Measurements | Ingredients |
|---|---|
| 3 | Eggs |
| 2/3 Cup | Sugar |
| 1/4 Teaspoon | Salt |
| 1/2 Cup | Butter, melted |
| 1 Cup | Light Corn Syrup |
| 1 Cup | Pecans, finely chopped |
Instructions
- For the Crust: In a bowl, blend the softened margarine, cream cheese, and flour until a dough forms. Wrap and chill for 1 hour.
- Preheat oven to 375°F.
- Divide the chilled dough into small balls and press them into the cups of a mini muffin tin to form tiny pie shells.
- For the Filling: In a separate bowl, mix the eggs, sugar, salt, melted butter, corn syrup, and finely chopped pecans.
- Pour the filling into the unbaked shells.
- Bake for 40-50 minutes, or until the filling is set.
- Let cool in the pan before carefully removing.
Note
Using mini muffin tins is key for this recipe to create the classic “tassie” shape.
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