Pecan Maple Cream Tassies

Delicious mini maple pecan pie cookies made with real maple syrup, evaporated milk and pecans.


  • 1 pie crust for an 8 inch pie UNBAKED
  • 1 cup evaporated milk about 2/3 of a 12 ounce can
  • 1/3 cup maple syrup
  • 1/2 cup pecans chopped


  1. Preheat oven to 425 degrees.
  2. Roll out the pie crust and cut with a 3" biscuit cutter to make 24 circles. Put a circle in each cup of a mini muffin tin. Press to fit against the sides. Prick a few times with a fork.
  3. Sprinkle some pecans into each crust. Bake until pie crust is golden, about 8-10 minutes.
  4. While crust is baking and pecans are toasting, combine milk and maple syrup in a medium saucepan. Stir constantly until the mixture begins to boil. Cook uncovered for 4 minutes. Remove from heat and allow to cool completely.
  5. Remove pie crusts from the oven and allow to cool. Add filling to each cup. Chill in refrigerator until set, about 30 minutes.

Recipe Notes

To make into a full 8" pie, you will need to double the filling part of the recipe.