With the holidays right around the corner, here is a five-ingredient recipe sure to please everyone on your gift list or at your holiday cookie swap. It’s Pecan Tassies, those little bites of happiness that we make with our Pecan Pie Mix and ready-made pie crust.
Pecan Tassies are an old Southern classic, thought to have originated with Scottish immigrants in the South who were accustomed to small sweets called “Tassies.” They are loved because they combine the sweet gooey pecan pie goodness with crispy pie crust – all in a bite. And best of all – they are easily made with our Pecan Pie Mix, plus can be baked ahead and frozen, then thawed to tote to a cookie swap.
You might think that the cookie swap – where you bake cookies and bring them to a party and trade with other people who also bring cookies – is a modern phenomenon. It seems perfectly logical that people today would want a fabulous spread of holiday cookies without spending a lot of time in the kitchen baking them. But swaps, or “exchanges” as they were first called, have been taking place in America for nearly 100 years.
Old Mill Pecan Tassies
- Prep Time: 25
- Cook Time: 20
- Total Time: 45 minutes
- Yield: 6 Dozen 1x
- 4 9-inch frozen pie crusts, thawed
- 1 jar The Old Mill Pecan Pie Mix
- 4 large eggs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons water
- Cut the thawed pie crusts into 2-inch rounds to make about 72 rounds. Patch scraps of the pie crust dough together to use it all. Press the dough rounds into mini tart pans. Prick the bottom with a fork, and place in the refrigerator to chill while you prepare the filling.
- Preheat the oven to 350 degrees F.
- For the filling, place the pecan pie mix, eggs, melted butter, and water in a large mixing bowl and stir until smooth.
- Remove the tart shells from the refrigerator. Using a small 1-inch scoop or tablespoon, fill the shells with the filling, about two-thirds full. Place the tassies in the oven, and bake until the filling has set and the crust has very lightly browned, about 15 to 20 minutes. Let cool, then serve.