Yes, more pecans. But, it is pecan season after all. I made these as a little anniversary treat for Quinn. (We celebrated 6 lovely years of marriage on Saturday.) Of all the things that I have baked over the years, these are his favorite. This works out well for me because they’re really simple to make. The recipe comes from a book I’ve had for ages, Best of the Best from Mississippi.
Before I go any further, let me just say that I am none too proud to use ready-made pie crusts. This recipe is a dream with them. For a big pie, I would most likely make my own, but for these little bite-sized ones, you can bet I’m getting store-bought. However, feel free to make your own.
In the South, these little pies are known as tassies. Now what that means or where it comes from, I haven’t a clue. Quinn, not being from the South, was amused the first time I called them that. I think marrying a Southern girl has been quite an experience for him. But I digress.
During the holidays, I usually make a couple of regular size pecan pies (more about that closer to Thanksgiving), but I use a different recipe for the filling. Somehow the exact ingredients for these doesn’t translate as well into a larger pie. That works the other way around, too. Could be the filling to crust ratio.
These little pies are, I must say, amazingly good. They are so light and have just the right amount of sweetness. Plus, they just look so cute on a tray or bundled up for a gift.
For some pie crust guidance, read and see BoB’s Pie Crust Tutorial.
Ingredients
- 3 large eggs, beaten
- 1/2 cup granulated sugar
- 1 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1 tablespoon all-purpose flour
- 1 cup pecans, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- pastry for 2 9-inch pie crusts
Instructions
Preheat oven to 350°. Grease/line mini muffin pans.
Roll out pie crust and cut to fit in mini muffin pans. Press into prepared pans.
Mix together eggs, sugar, corn syrup, butter, and flour. Add pecans, vanilla, and salt.
Pour into unbaked pie shells. Bake for about 15 minutes or until done. Let cool completely in pans.
Notes
Cook time is per pan.
Recipe adapted from Best of the Best from Mississippi.
November 19th, 2006 at 2:42 pm
You can never have enough tassie recipes.
November 19th, 2006 at 2:45 pm
Oh yeah: Tassies: from the French word ‘tassette’-a small pocket, pouch, or small cup.
They normally have cream cheese in the dough, which sets them apart from tarts.
November 19th, 2006 at 5:01 pm
I almost made some of these for a party last night but decided not to. These are lots of fun…maybe I’ll do it for the next party i have! Gotta love those MS recipes!
BTW, congrats on the anniversary.
November 19th, 2006 at 7:17 pm
Thanks for the info, Rachel. I figured someone would read this and know the answer!
November 19th, 2006 at 7:40 pm
You’re Southern. Like me. I knew there was a reason I loved your blog so much! Ha.
I’m going to make these for Thanksgiving. Easy to transport down I-40!
My husband’s family (also Southern, but Eastern N.C., not Western like me) calls sugar cookies Tea Cakes. I love that.
November 19th, 2006 at 8:44 pm
Abby, that’s what my grandmother called them, too. Mmmm… I may need to make those before too long.
November 21st, 2006 at 9:11 am
mmm.. Tassies of all sorts are delicious and these looks very tasty as well.
November 21st, 2006 at 12:31 pm
Do you know if you can freeze these after they’re made? Thanks.
November 21st, 2006 at 4:44 pm
Mini everything makes things better. Less guilt that way
November 21st, 2006 at 4:49 pm
Joann, you should be able to freeze these for a couple of months.
November 23rd, 2006 at 12:34 pm
Happy Thanksgiving to you both!
November 24th, 2006 at 1:31 am
hi Jennifer,
WOW – three pecan recipes, almost all behind each other…
I’m so lucky! I love pecans! =)
happy thanksgiving!
November 24th, 2006 at 7:49 pm
Julia, I do bake with other things occasionally, but during the holidays I just can’t help it! I feel I must warn you that there will be more pecans appearing here soon.
November 28th, 2006 at 7:03 am
Happy 6 year anniversary to you and Quinn
And those little pecan tarts look dangerously delish!
November 29th, 2006 at 9:14 am
Your tassie photos are mouthwatering. I’ve never made them before, but because I live in the south, I grab them at gas stations and restaurants whenever I see them. Heavenly!
December 1st, 2006 at 12:13 pm
I tried to make mini coconut cream pies today with Pillsbury ready made unroll pie crust and the crust baked up too much that there was no room for filling. So then I tried a homemade pie crust and it did the same. What am I doing wrong?
December 1st, 2006 at 4:26 pm
Connie, did you roll out your pre-made crust? I usually make mine pretty thin for the mini pies. Also, are you baking the crusts before you fill them?
December 17th, 2006 at 12:20 am
can you tell me whether you bake the phyllo dough or not?
December 17th, 2006 at 11:58 am
Jessica, I use regular pie crust, not phyllo dough. I’ve always been a bit intimidated by phyllo, although I’m sure you could make it work for these little pies.
July 15th, 2009 at 8:02 pm
TOO cute! I have to make these. My boyfriend loves Pecan pie, and I will have to make these for him.
-Selina-
May 31st, 2011 at 6:46 pm
What size round do you cute the mini crusts?
June 2nd, 2011 at 6:53 pm
Sonia, it depends on your muffin pan size. The dough just needs to fit the bottom and up the sides.