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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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