These Maple Pecan Tassies are a delicious twist on traditional pecan pie or tassies (pecan pie cookies).
It's the first Thursday of the month which means it is time for our monthly Fill the Cookie Jar post, where a group of bloggers get together and post a cookie recipe based on a monthly theme.
And the theme for November is Thanksgiving. I bet you didn't see that one coming.
And what do we have for dessert in most American households on Thanksgiving?
Cheese! ... Oops, that's probably just the Lalanne clan. I meant PIE!
So, I came up with these mini pie cookies: Pecan Maple Cream Tassies.
Pecan Tassies usually have a cream cheese cookie base, but I used real pie crust for these. The Hot Water Pie Crust I posted about on Tuesday. Yes, I said HOT WATER!
For the filling I modified another recipe from Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens by Marcia Adams. This is another thrift store treasure Ma'am found. It is from the old PBS cooking series Amish Cooking from Quilt Country about the Amish in Indiana. While some of their cooking is similar to the Pennsylvania Dutch, there are also heavy influences from the American Midwest and the Alsace region (border of France and Germany). My list of recipes to make from this book is at about 20, and I have already made three!
The recipes are fabulous and so are the photographs. Normally I like my cookbooks with pictures of the final product in it, but there isn't a one in this book. It is filled with photos in and around Amish country including some of their food preparation tools as well as some of their legendary quilts.
Enough about the book, you want to hear more about the cookies.
The filling is just three ingredients: maple syrup, evaporated milk and pecans. And to save myself a step, I toasted the pecans in the crust to act as pie weights.
If you want to make this into an 8" pie instead of mini pies: double the filling (which means 1 and ⅓ cans of evaporated milk, blame the manufacturer's for shrinking the can sizes), toast the pecans separately and add to the top of the pie with some whipped cream before serving.
Pecan Maple Cream Tassies
Ingredients
- 1 pie crust for an 8 inch pie (UNBAKED)
- 1 cup evaporated milk (about ⅔ of a 12 ounce can)
- ⅓ cup maple syrup
- ½ cup pecans (chopped)
Instructions
- Preheat oven to 425 degrees.
- 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.
- Sprinkle some pecans into each crust. Bake until pie crust is golden, about 8-10 minutes.
- 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.
- Remove pie crusts from the oven and allow to cool. Add filling to each cup. Chill in refrigerator until set, about 30 minutes.
Notes
Until next time, happy eating.
~Audrey
Joanne/WineLady Cooks
I love your Pecan Maple Cream Tassies, what a delicious Thanksgiving dessert. I have not tried making tassies, I'll have to work on that this winter, we do love sweets so I must give this a try. Pinned/shared.
Cynthia
What a great recipe! I love Tassies - they make a perfect Tea Time treat. I was very interested to read about the cookbook and will have to look for it. My father came from Indiana and when we visited his family, we always went to flea markets where Amish sold their goods. Then we stopped by a homestyle restaurant for some wonderful food! Thanks for being a part of the Fill The Cookie Jar!
Sandra
I've never had a tassie but I'd sure like to try one, especially these. They look very dainty!
Heather
Oh these look so good. I love tassies but haven't made them yet. I can only imagine the amazing recipes from your Amish cookbook. I went to college in Lancaster, PA and miss all the goodies I would pick up the market every Saturday morning.
Kris ~ Big Rigs 'n Lil' Cookies
I adore tassies, and I love the spin you put on them! If no one else covers dessert for Thanksgiving, I will be making these!
Cindys Recipes and Writings
You have all the good stuff in here!
[email protected] in Pyjamas
These look very addictive, I can imagine I'd find it hard to stop at just one!
Jamie
YUM!! These look good!! Pinning to try later. 🙂 #ibabloggers
Megan Kubasch
As always. Loving your recipes! Definitely want to give these a try! #ibabloggers
Megan Walsh
They look delicious, as all of your recipes do! Will be trying them out as well as some of the others 🙂 #ibabloggers
Joanne T Ferguson
G'day! Looks great! Wish I could try one right now!
Cheers! Joanne pinned
#ibabloggers
Jennifer
I mad my first pecan tassies last year it LOVED them. This looks like a great twist and I'll be sure to try them this year. (pinning for later) Do you think a traditional crust would be just as good or do you recommend the Hot Water Crust?
Marlys (This and That)
these sounds so good... Perfect for this month's fill the cookie jar theme.
Lorelai @ Life With Lorelai
I'm having a great time co-hosting The Ultimate Virtual Cookie & Goodies Part & Giveaway. Thanks for linking up your tasty recipe! Stop back by the party and exchange more recipes. Pinned, Shared, and Tweeted... 🙂
~Lorelai
Life With Lorelai
Kristina and Millie
haven't heard of tassies but oh my these look so good and yummy!! I am going to have to try these pecan maple cream tassie for sure but I probably won't wait for the holiday 🙂
Saundra @ FamishedFish
These look so simple and delicious! I need to have these! Thanks for sharing.
Lou Lou Girls
Hello cute lady! This looks so good. Pinned and tweeted. We really appreciate you taking the time to stop by our party. It wouldn’t be a party without you. Please join us on Monday at 7 pm. Happy Monday! Lou Lou Girls