Maple Pecan Pie Tassies are my shortcut version of my mom's homemade pecan tassies. These mini pecan tarts are made with pre-made pie crust dough.
I have fond memories of my mom making similar mini pecan pies during Thanksgiving and Christmas for "goody" trays to gift to family and friends.
Mom 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!
How to make Maple Pecan Tassies
- While the refrigerated pie dough sits on the counter for 15 minutes (according to package directions), chop the pecans.
Here in the South, we are big on hospitality so that means I love to share my baked goodies with others. I often have a bag of cookies or container of treats in my purse to give someone every Sunday at church.
- Roll out the dough and cut the circles with cookie cutters.
- 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.
Give Maple Pecan Tassies as food gifts
Maple Pecan Tassies make creative food gifts this holiday season. Share gifts from your kitchen and from your heart this Christmas.
Can I freeze Pillsbury refrigerated pie dough?
Did you know you can freeze Pillsbury refrigerated pie dough? Yep! So, stock pile it in your freezer while it's on sale to make these mini pecan pies in the fall and my Strawberry Rhubarb Pie in the early Spring.
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.
More holiday recipes you may love:
Candied Roasted Sweet Potatoes
Cranberry Apple Jalapeno Salsa (instead of traditional cranberry sauce)
Instant Pot Bone-In Pepper Jelly Ham
Instant Pot Turkey Breast and Gravy
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Maple Pecan Pie Tassies
Equipment
- miniature muffin pans
Ingredients
- 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 or unsalted butter melted
- 3/4 cup finely chopped pecans
Instructions
- 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, and butter, 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
These look delicious!! I am going to try and make them for Thanksgiving tomorrow!
Fantastic! Let me know how you like them!
Hi. What do you do with the butter?
Whisk it in with the eggs, corn syrup, maple syrup and sugar.
Do you have a calorie count on these?
I just ran it through the recipe calculator at VeryWellFit.com and estimated 120 calories per tassie. Please know this is just an estimate as I am not a nutrition expert. It wouldn't calculate the pie crust so I looked on the box for calorie count and divided one crust by 15 servings but took away an estimated 100 calories to account for the scraps that you do not consume when cutting out the circles. If you re-roll the scraps you can actually get more than 15 tassies if you divide out the filling. I hope this helps!