Pecan Pie Tassies Recipe

Sugar Free Southern Pecan Tassies (LowCarb, S)

WEBJun 19, 2015 · Remove from the fridge and roll into 24 balls then press into the bottom and sides of mini muffin pans. **I have only made these with silicone baking pans and they come out easily when cooled. FOR THE FILLING: Beat together the egg and add the sweeteners, salt, molasses, and vanilla. Add the nuts to this mixture.

Rating: 5/5(2)

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GlutenFree Pecan Tassies Wheat by the Wayside

WEBDec 20, 2022 · Make the Pecan Filling. Melt the remaining 2 tablespoons of butter in a medium mixing bowl. Stir the brown sugar, pecans, egg, and vanilla into the butter until well combined. Scoop one tablespoon of filling into each tart shell, taking care not to overfill the cups as the filling will puff slightly as it bakes.

Rating: 5/5(2)

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Mini Pecan Pies (Pecan Tassies) House of Yumm

WEBJul 30, 2014 · Instructions. Preheat the oven to 350°F. Grease your mini muffin tin. Roll out the pie crusts and cut with a circle cookie cutter, or I …

Rating: 4.7/5(30)
1. Preheat the oven to 350°F. Grease your mini muffin tin. Roll out the pie crusts and cut with a circle cookie cutter, or I used a child's cup (from Ikea) about 3 inches in diameter. Press the pie crust into each cup in the muffin tin.
2. Sprinkle a small amount of chopped pecans into each pie crust.
3. In a medium size bowl combine the sugar, brown sugar, corn syrup, vanilla, butter, and eggs. Stir to combine.
4. Carefully pour about 2 tablespoons of the syrup into each pie crust, be careful not to get the syrup along the edges of the pie crust, this will make them stick when you go to take them out.

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Pecan Tassies Chef Lindsey Farr

WEBOct 12, 2013 · My Great-Grandmother’s recipe for Pecan Tassies. They taste like miniature pecan pies with a flaky crust! Working the cream …

1. Preheat the oven to 350°.
2. Sift flour into a medium sized bowl. Cut butter into small cubes and add to flour. Add the cream cheese and cut the butter and cheese into the flour with two knives or a pastry blender. Continue until the dough holds together. Since we aren’t adding any additional liquid, you’ll want to continue to blend way past the stage at which you would normally stop with a pie crust.
3. Mix egg, vanilla, sugar and butter together until no lumps remain.
4. Sprinkle a few pecan pieces in the bottom of each shell. Pour the filling into each cup until the filling is just below the top rim of the shell.

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