Southern Pecan Tassies

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Nothing says “Welcome Autumn” better than the smell of Pecan Pie coming out of the oven. The crispy crust and the melt-in-your-mouth filling is comfort food at its best. Yes, just one slice is full of glorious grams of sugar and multiple calories. So, I decide to try and turn them into little bites. The only problem is, you can’t have just one. My girlfriends Christy and Abby host a cookie exchange every year, so I recenlty made these little cuties; they were a huge hit. In fact, they won the Best Taste prize!

If you love Pecan Pie, give this recipe a try. It’s quick and easy, and sure to bring comfort to your soul.

Southern Pecan Tassies



  • 1 box refrigerated pie dough, 2 rounds
  • 1 tbsp butter, melted
  • 1 large egg
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • salt, just a pinch
  • 3/4 cup pecans, finely chopped


Preheat the oven to 325 degrees. Spray a 24-cup mini-muffin pan with cooking spray.

Roll out each pie dough round onto a clean dry surface. Using a 2 1/4-inch biscuit cutter, cut 12 rounds from each dough. Gently press the rounds into each of the mini muffin tins to form mini crusts.

In a large prep bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Add in 1/2 of the pecans, stir to combine. Set aside.

Fill each mini crust with the egg mixture until evenly distributed, about 1 teaspoon in each. Sprinkle the remaining pecans to the tops of each cup. 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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