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mini nut pies in a brown cornucopia
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5 from 3 votes

Honey Peanut Pie Tassies (No Corn Syrup)

Honey Peanut Pie Tassies are bite-size peanut tarts made with Alabama peanuts, refrigerated pie dough, and honey instead of corn syrup in the filling. The silky smooth, honey-kissed filling doesn't even need flour or corn starch to thicken it!
Recipe easily doubles for a large party or gift giving!
Prep Time15 mins
Cook Time19 mins
Standing Time for Pie Crust that doesn't overlap prep5 mins
Total Time39 mins
Servings: 18 servings
Calories: 110kcal
Author: Kathleen Phillips | GritsAndGouda.com
Cost: 10


  • miniature muffin pans
  • 2 1/2 inch Round cookie cutter


  • 1 refrigerated, rolled up pie crust dough (half of a 14.1-ounce package) Such as Pillsbury
  • 2 tablespoons salted or unsalted butter
  • 1 large egg
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 3/4 cup lightly salted, unsalted or salted skinless peanuts, chopped such as Cocktail peanuts


  • Preheat oven to 350F degrees.
  • Place the rolled up piecrust dough on the counter (unwrapped). The package gives instructions to let stand at room temperature for 15 minutes but many people overlook it.
  • While pie dough is standing at room temperature, make the filling.
  • First, melt butter in the microwave for 30 seconds. It will be almost melted but not too hot. Add the egg and beat with a fork or wire whisk until the egg white is frothy and the butter is smooth.
  • Add the honey and stir well. Stir in the chopped peanuts. Set aside.
  • Carefully unroll the pie crust dough. Use a smooth cylinder-shaped glass or rolling pin to smooth out any "wrinkles" and make the circle 12 inches. (It comes in 11 1/2- inch circle.)
  • Cut out 16 rounds with a 2 1/2-inch cookie or biscuit cutter. Tip: It helps to use a thin spatula or dough scraper to lift up the rounds over to the mini muffin pans. Re-roll dough to cut out 2 more rounds.
  • Tip: I have found that if I place the side of the pie crust rounds that was touching the countertop up and away from the muffin tin, they never stick! Be sure to wipe off any filling from the muffin pan before baking. You will thank me when it comes time to wash the pans. ;)
  • Using your fingertips or a tart tamper, gently press the dough to the bottom of the mini muffin pan. No need to grease the pans. (The tart tamper helps if you have long fingernails that tend to puncture the dough as you press on the bottom.) Don't press too hard into the pan to avoid the crust sticking.
  • Fill each tart shell with about 1 tablespoon of filling. Be sure to stir the mixture in the bowl occasionally because the peanuts rise to the top.
  • Bake on the center rack of the oven at 350F degrees for 19 minutes or until the center of the filling is puffed and the crust is golden brown.
  • Remove the pan(s) from the oven and immediately run a sharp knife around the outside edges of any tassie where the filling has bubbled over.
  • Instead of transferring the tassies to a wire rack (that you'll have to wash later) to cool, use the knife to gently tilt them to one side in the muffin pan to cool right in the pan.
    Peanut tarts tilted in mini muffin pan


Recipe easily doubles for a large party or gift giving.
Chocolate Chip Peanut Tassies Add 3 tablespoons miniature chocolate chips to the filling.
Salted Caramel Peanut Tassies Spoon 1 teaspoon caramel sauce (found near the ice cream section) on each tassie. If you like, sprinkle a few grains of Kosher or flaked salt on the sauce.
Store in an airtight container at room temperature or refrigerator for several days.
Freeze for Make Ahead: Arrange tassies in an airtight container in the freezer. Or, arrange in a single layer in a freezer plastic bag on a level surface (or small baking pan) in the freezer. Remove from the plastic bag (to prevent any condensation from touching the tassies) and thaw at room temperature for an hour. Cover and store at room temperature once thawed.


Calories: 110kcal