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Nov 20, 2019

Pecan Caramel Tassies

Pecan Tassies are tiny little pecan pies and a delicious Christmas must-bake dessert. 

I've baked and cooked a lot of pecan treats lately, including pecan brittle, chocolate and pecan butter cups, and pecan butterscotch shortbread cookies, and I have rediscovered how good pecans are.

Pecan Tassies

Pecan Tassies

Pecan Tassies are basically little mini pecan pies. This version has a twist. They are topped with a dab of caramel sauce, a few more bits of pecan, and sprinkled with flaky sea salt.

You bake these in a mini muffin pan for 24 cute little pies. Actually, you could also make these for a holiday cookie exchange. I'm pretty sure no one would call you out for calling these cookies... especially if they get to eat some of these.

Tips for making these pecan tassies:

You can use store bough refrigerated pie crust dough or you can make your own. I love making my own pie crust, but sometimes you just need a shortcut, and the Pillsbury brand is pretty darn good. This is what I used. If you want to make your own pie crust, a cream cheese based pie crust works really nicely with this pecan filling.

Cut the dough with with a 2 1/2 inch round cookie cutter and it will fit in your mini pie pan cavities. You can also use puff pastry dough for the pie crusts.

You can make these mini pecan pies in advance and refrigerate them in an airtight container up to five days. Just bring them to room temperature before serving.

mini pecan pies

How to make pecan tassies:

These little pies are super easy to make. 

First, you prepare your favorite pie crust and roll it out. Cut circles into the dough with a 2 1/2 inch round cookie cutter. Insert the dough circles into the cavities of a mini muffin pan. Place the pan in the refrigerator while you make the filling. 

Next, you mix brown sugar, corn syrup, butter, an egg, and a bit of salt. Once I mixed this, I put it in a measuring cup to make it easier to pour into the muffin cups. 

After that, place some chopped pecans into each pie crust and top with the sugar and egg mixture. Bake the pies for about 25 minutes and then let them cool. 

Finally, top them with a dab of caramel sauce, more pecan pieces, and flaked sea salt. I have a little container of fleur de sel de Camargue that I save just for finishing desserts like these. 

Pecan caramel tassies with sea salt

Welcome to this month's Fantastical Food Fight! Our theme this month is Pecan Pie, and I'm excited to check out everyone's recipes!

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Pecan Caramel Tassies

Pecan tassies are one of those holiday desserts that remind me of my childhood. My grandmother always made these for holiday dinners, and these make me think of her. She wasn't much of a cook, but her shrimp cocktails and pecan tassies were "must haves" at family holiday dinners.

Pecan Tassies are tiny little pecan pies and a delicious Christmas must-bake dessert.

Pecan Tassies

Pecan Tassies
Yield: 24 servings
Pecan Tassies are tiny little pecan pies and a delicious Christmas must-bake dessert.


  • 1 recipe double pie crust (your favorite) or 1 package of Pillsbury refrigerated pie crust. 
  • 1/4 cup (55 grams) packed dark brown sugar
  • 1/4 cup (42 grams) light corn syrup
  • 1 tablespoon salted butter, melted
  • 1 large egg
  • 1/4 teaspoon kosher salt
  • 3/4 cup pecan pieces
  • Caramel sauce (I used store bought)
  • Extra pecan pieces for garnish
  • Flaked sea salt (optional)


How to cook Pecan Tassies

  1. Heat the oven to 350 degrees F. and spray the cavities of a 24 cup mini muffin tin with spray oil. 
  2. Roll the pie dough out to 1/8 inch thick and cut with a 2 1/2 inch round cookie cutter. Gather up the scraps, re-roll, and cut again until you have 24 circles. 
  3. Gently press the cut dough into the cavities of the muffin tin. 
  4. Place the pan in the refrigerator for 15 minutes. 
  5. In a medium bowl, whisk together the brown sugar, corn syrup, and melted butter.  Add the egg and a scant 1/4 teaspoon kosher salt and whisk until smooth. 
  6. Evenly distribute the pecan pieces among the muffin tins and pour the egg mixture over the pecan until 3/4 full. 
  7. Bake the mini pies for about 25 minutes. 
  8. Let cool in the pan for 10 minutes. Remove the pies from the pan and let them cool on a wire rack. 
  9. When they are completely cool, top with a dab of caramel sauce, a couple of pieces of pecans, and a light sprinkling of flaked sea salt. 
pecans, tassies, pie
Dessert, Pie, Pecans

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Would you like to comment?

  1. Haha, I've been commenting on all the mini pecan pies that we call them pecan tassies, and here you are sharing them. We are so often on the same page Karen....Love pecan tassies.

  2. These look so gooey and delicious!

  3. Cute little pecan tassies, love the caramel addition!

  4. Okay see y'all Food Fighters are coming through with all these recipes that make me want to try them and see if I just haven't found the right pecan pie recipe yet. Salted caramel mini pecan pies sound like they are right up my alley. YUM.


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