Maple Pecan Pie Tassies
I’ve been eating these bite-size pecan pies longer than I’ve been making them. I have fond memories of my mom making similar pecan tassies during Thanksgiving and Christmas for “goody” trays to gift to family and friends. She would make dozens and dozens of these (minus the maple syrup) along with trays of homemade candies and confections.
At first, she made her own pie crust but she recently told me that as soon as the refrigerated pie dough came out, she was all in with the shortcut. I am a fan of the refrigerated pie dough for this recipe because I make so many of them at one time.
I love the flavor combination of maple syrup and pecans so I simply added 2 tablespoons of real maple syrup to the filling mixture. I wish I could say I bought it in Vermont, but I bought it at the next best place….TJ Maxx! Seriously, a trip to Vermont in the fall is on my bucket list, for sure.
How to make Maple Pecan Tassies
I bought Walmart’s Great Value brand refrigerated pie dough when I made these little pies for my Holiday Cooking Show. Closer to Thanksgiving, Pillsbury pie dough was on sale, I had a coupon and earned ibotta credit so I stocked up on those! I really couldn’t tell a difference between the two brands. Did you know you can freeze this pie dough? Yep! So, stock pile it in your freezer while it’s on sale to make my Strawberry Rhubarb Pie in the early Spring if you don’t want to make the homemade pie crust.
If you are absolutely against the refrigerated pie dough, here‘s my recipe for homemade pie crust made in the food processor. I use the same pie crust recipe for sweet and savory pies. This summer I used it for my Tomato and Vidalia Onion Pie with Bacon.
While the refrigerated pie dough sits on the counter for 15 minutes (according to package directions), chop the pecans. These are local pecans given to me by my church friend, Ken Moore. He picks them up and my husband and son crack them and pick out the “nut meats” while watching tv in the winter. I give Ken and his wife, Becky, treats from my kitchen in return. I love it! Here in the South, we believe in sharing what we have with others, so I’ve usually got a package of cookies or container of treats in my purse to give someone every Sunday at church.
Using a rolling pin, roll the 11-inch round just a little more so that it’s a 12-inch round. This makes the pie crust just a little thinner which is the way I like it. Use a 2 1/2 inch cookie cutter or the top of a plastic stadium cup also works well.
Place the rounds of pie crust dough in mini muffin pans. Don’t overfill the rounds of pie dough or your tassies will stick to the pan- about 1 level tablespoon is plenty. Be sure to stir the filling in the bowl often because the pecans tend to float to the top.
Don’t Don’t waste those scraps of pie crust dough after cutting out the rounds! Brush them with melted butter and sprinkle with cinnamon sugar then bake them at 350 degrees for 8 to 9 minutes for a crispy snack. My kids loved this part and always wanted to help.
Instead of Pecan Pie for Thanksgiving, this year, bring these bite-size Maple Pecan Tassies and your family and friends will gobble them up!
Maple Pecan Tassies will disappear at your Christmas party and! The shortcut is using refrigerated pie dough.
Maple Pecan Tassies make creative food gifts this holiday season. Share gifts from your kitchen and from your heart this Christmas.
I’d love to hear from you if you make this or any of my recipes for Thanksgiving or Christmas this year. Leave a comment below, tag me on social media, and Pin this recipe on Pinterest. If you are looking for other side dishes for the holidays check these out on the blog. Candied Roasted Sweet Potatoes, Cranberry Apple Jalapeno Salsa (instead of traditional cranberry sauce), and Cornbread Dressings Cups.
An old-fashioned, bite-size favorite pecan pie with a shortcut and a twist.
- 1 9- inch refrigerated pie crust dough (It's rolled up) [1/2 of a 15 oz pkg]
- 2 large eggs
- 1/2 cup light corn syrup
- 2 tablespoons real maple syrup or breakfast syrup
- 1/3 cup granulated sugar
- 1 tablespoon salted butter melted
- 3/4 cup finely chopped pecans
Preheat oven to 350°. Let the pie crust roll stand at room temperature 15 minutes. Carefully unroll the dough and roll it out to a 12 inch circle on your countertop (It starts with 11 inches.) No flour is necessary. Using a 2 1/2 inch round cookie cutter, cut 15 rounds and place them in ungreased mini muffin pans, gently pressing them to fit against the sides with your fingers. Refrigerate while preparing filling.
Whisk eggs in a large bowl. Add corn syrup, maple syrup, and sugar, whisking until combined. Stir in pecans.
Spoon filling evenly into prepared shells, stirring to prevent pecans from floating. Don't overfill the cups or the filling will bubble out and cause the pies to stick to the pan. Bake at 350° for 21 to 23 minutes or just until center is slightly puffed and crust is very lightly browned. Let cool in pans 5 minutes. Run a knife around outside edge of pastry. Remove from pans and let cool completely on wire racks