Pecan Tassies – Bite Size Pecan Pies

**This post may contain affiliate links. All opinions expressed are my own. Disclosure Policy.**

Pecan Tassies

Pecan Tassies – The perfect, bite-size pecan pie

DealsFromMsDo   

Many, many moons ago my mother found this recipe for these perfect, bite-size, little pecan pies.  Those moons probably were back in the 1970s or 1980s.  Her recipe calls them Tea Time Tassies, but we always just call them Pecan Tassies.  I have no idea where this recipe came from and she doesn’t either, but there are a variety of other similar recipes out on the internet with as many different names, as well.

I always thought it took a huge amount of work to make Pecan Tassies, but I was seriously wrong!  I suppose my mom was always working on other stuff at the same time and I never realized just how easy these really were.  I made sure to pay more attention to things this year.

I even did a little experimenting while my mom was making her Pecan Tassies.  I had bought a tub of the refrigerated, ready to use Gluten-Free Pie Crust.  I hadn’t figured out a way I wanted to use it yet, so I figured there was no time like the present.  I just added a chunk of cream cheese to 1/2 of the tub of pie crust and worked the two of them together.  From there, we just followed the rest of the recipe.

Granted, they don’t taste quite the same as the original recipe.  The first ingredient in the refrigerated pie crust is soybean oil.  YUCK!!  My college town, Natchitoches, Louisiana, where Steel Magnolias was filmed, had a soybean mill.  It is one of my least favorite smells in the whole world.  The town consistently smelled like really funky fried chicken.  So, there is a mental connection with the taste as well.

Okay, back to baking.  With soybean oil as the first ingredient, my pecan tassies came out of the pans very easily.  They smelled great, but the taste was a bit off.  The texture was really good, especially for gluten-free.  To my surprise, the dough seemed to puff a little while it was cooking, too!  While the Pecan Tassies were really good when they were warm out of the oven and just a few hours old, they weren’t so great when they were cold.  They became chewy and rubbery the longer they sat.  So, needless to say, it was a great way to try out the new Pillsbury Gluten Free Pie Crust Dough, but I won’t be using it again.  Instead, I will be using my Gluten-Free All Purpose Flour Substitute and add a little Xanthan Gum to it.  I think I will be much happier with the results.

What is your favorite family, hand me down recipe?

DealsFromMsDo   

Pecan Tassies – Bite Size Pecan Pies

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 2 dozen

Mini pecan pies, Tea Time Tassies, Pecan Tassies - Name them what you will. These perfect bite-size pecan pies will hit the spot every single time!
Ingredients
Crust:
Filling:
  • 1 egg
  • ¾ C. packed brown sugar
  • 1 tsp. vanilla
  • ½ - ¾ C. chopped pecans
Instructions
Crust:
  1. Allow cheese and margarine to come to room temperature, blend together.
  2. Stir in flour and mix well.
  3. Chill dough at least an hour to several days.
  4. Shape dough into twenty-four 1-inch balls, the size of walnuts.
  5. Place dough balls in ungreased miniature muffin cups. Press dough onto bottom and sides forming a pastry cup
FILLING:
  1. Beat egg with sugar, margarine, vanilla and salt until smooth.
  2. Add the nuts to the filling mixture.
  3. Place about one teaspoon of the filling mixture into each dough cup. Do not overfill cups, cups do not need to be filled to the top. Overfilled dough cups tend to bubble up and out onto the pan.
  4. Bake at 300º for 25-30 minutes, until golden brown.
  5. Cool for a few minutes, then remove tassies from pans.

DealsFromMsDo   

Trackbacks

  1. […] Bite Size Pecan Pies from Deals from MS Do […]

Speak Your Mind

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.