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!

Side angle of a mini pecan pie topped with a dollop of whipped cream on a cream-colored plate

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.

Overhead image of mini pecan pies (pecan tassies) arranged on a cooling rack and a varity of gold-colored plates on a white table

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. 

side angle of a mini pecan pie with a bite take out of it. chocolate ganache set behind it

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

Mini pecan tarts being drizzled with a semi-sweet chocolate ganache

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. 

  1. Arrange pecan tarts on a baking sheet; transfer to freeze and freeze 2–3 hours until solid.
  2. Transfer pecan tarts to a resealable bag and store in freezer. 
  3. Thaw overnight in the refrigerator, then bring to room temperature for at least two hours before serving. 
  4. 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. 
side angle of a mini pecan pie with a bite take out of it

If you like these mini pecan pies, you may also like these recipes…

Side angle of mini pecan pies on a wire rack with chocolate ganache dripping down their sides

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make these mini pecan pies (tassies)!

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Side angle of a mini pecan pie topped with a dollop of whipped cream on a cream-colored plate

Mini Pecan Pies with Chocolate Ganache & Bourbon Whipped Cream

  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 mini pecan tarts (tassies) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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
  • 2 eggs
  • 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

Whipped cream:

  • ¾ cup heavy cream
  • 1 tablespoon sugar
  • 2 teaspoons bourbon
  • Pinch salt



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.

Whipped Cream

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
  • Calories: 235
  • Sugar: 13.5g
  • Sodium: 210mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Carbohydrates: 22.5g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 61mg

Keywords: Pecan tarts, mini pecan tarts, pecan tassies

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collage of photos of mini pecan pies with pinterest text overlay

This recipe is inspired by one I originally developed for Diabetic Living Magazine.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine,,, and more.

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  1. Love pecan pie and this is such a great way to make one of my favorite treats without over-indulging!

  2. This recipe is incorrect. I followed it exactly (even went back to double-check my steps) and I was left with too much dry ingredients and too little wet ingredients. I could only fill 8 of the cups with wet ingredients.

  3. Very good. I measured carefully and there was only enough filling for 10 tassies, which was fine, the crusts worked out perfectly to 12. We like them better without the chocolate (we did a little taste test) but other than that I was thrilled to find a pecan pie recipe that didn’t use corn syrup.