Mini pecan pies, aka pecan tassies! All of the bold flavors of a pecan pie wrapped up in a mini, individual serving. And these little packages are big in flavor!
This recipe for mini pecan pies is partially sweetened with maple syrup, uses oats to make the buttery crust, features a chocolate ganache, and lastly a boozy whipped cream.
Whatever you call these, whether you’ve coined them as mini pecan pies, pecan tassies, or mini pecan tarts, we can all agree on one thing—they’re damn good.
I often find pecan pie to be cloyingly sweet, so much so that the flavors of the pie are swiftly overpowered. I made a point to take a different route with these pecan tassies. Instead of relying on sugar and butter to pull most of the weight, I turned to ingredients that pack more flavor and more nuance.
Sure, I still use butter (these truly are “healthy-ish”), but I also rely on oats to bring a toasty flavor to the party. They feature brown sugar, but also maple syrup, which adds dimension. A semi-sweet ganache and a cool, barely sweet whipped cream balance out the decadence and bring everything together.
How to make mini pecan pies (pecan tassies)
Arguably easier to make than. a regular pecan pie, these mini pies come together in under an hour. They don’t require you to make a pie dough, instead a crust made in a food processor. And no stove-top cooking is required, just a simple filling that gets whisked together in mere minutes.
How to make chocolate ganache
add chocolate to a heat-proof bowl; warm cream over medium heat until steaming
pour cream over chocolate
let chocolate and hot cream stand
whisk chocolate and cream together
…until ganache is silky smooth
How to store mini pecan pies
These mini pecan tarts are best enjoyed within one day of baking, however they can be enjoyed up to three days after baking. Store mini pecan tarts covered in foil at room temperature.
Can you freeze mini pecan pies?
Yes! The beautiful thing about these mini pecan tarts is that you can make them ahead of time. Although I do want to mention that they are best enjoyed fresh, but for the sake of convenience, here is how to freeze mini pecan tarts.
Arrange pecan tarts on a baking sheet; transfer to freeze and freeze 2–3 hours until solid.
Transfer pecan tarts to a resealable bag and store in freezer.
Thaw overnight in the refrigerator, then bring to room temperature for at least two hours before serving.
If you would like to serve them warm, reheat thawed tassies on a baking sheet or in a muffin tin at 250-degrees for 5–10 minutes, or until warmed through.
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Mini pecan pies, aka pecan tassies! All of the bold flavors of a pecan pie wrapped up in a mini, individual serving. And these little packages are big in flavor thanks to whole oats, maple syrup, a semi-sweet ganache and a boozy whipped cream.
1½ cups old fashioned oats (5 ounces)
½ cup all purpose flour (2½ ounces)
½ cup brown sugar, divided
1 teaspoon salt, divided
½ teaspoon cinnamon
8 tablespoons unsalted butter, diced and chilled
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
1 cup pecan halves, toasted and finely chopped
2 ounces semi sweet chocolate
¼ cup heavy cream
¾ cup heavy cream
1 tablespoon sugar
2 teaspoons bourbon
Preheat oven to 350°F. Coat wells of a muffin tin with nonstick spray.
Combine oats, flour, ¼ cup brown sugar, cinnamon, and ½ tsp. salt in a food processor. Process until oats are finely ground. Sprinkle butter over top and process just until a dough comes together.
Divide dough by two tablespoons between wells and press dough down into bottom and up sides. Bake shells until edges are set and lightly golden, about 15–18 minutes.
Use back of a spoon to press crusts back down and up sides (they’ll puff slightly).
Whisk together eggs, maple syrup, remaining ¼ cup sugar, vanilla, remaining ½ tsp. salt, and pecans. Divide filling by 2 tablespoon between shells. Bake mini pies until filling is set, 10–12 minutes.
Let cool in pan 5 minutes. Run an offset spatula around edges to release; transfer to a wire rack to cool completely.
Heat cream in a small saucepan over medium until steaming (do not bring it to a simmer).
Add chocolate to a glass bowl, pour cream over top of chocolate, and let sit 2–3 minutes.
Whisk chocolate and cream together until smooth. Drizzle chocolate over tarts and let cool until ganache has set.
In a stand mixer fitted with the whisk attachment, or using a hand held mixer, whip cream in a chilled bowl (metal works best) on medium speed, until soft peaks form, 4 minutes. Add bourbon, sugar and salt and continue to whip until stiff peaks form, 30 seconds.
Dollop mini tarts with whipped cream and serve.
Serving Size: 1 mini pie
Saturated Fat: 9g
Keywords: Pecan tarts, mini pecan tarts, pecan tassies
This recipe is inspired by one I originally developed for Diabetic Living Magazine.
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