Michael and his wife Liz make warm, miniature pies filled with pecans and a caramelized sauce!Subscribe to #discoveryplus to stream more #SymonDinners: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/34DJ764Subscribe to Food Network ▶ http://foodtv.com/YouTubeSun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pecan TassiesRECIPE COURTESY OF MICHAEL SYMONLevel: EasyTotal: 4 hr 30 min (includes chilling time)Active: 30 minYield: 2 dozenIngredientsDough:1/2 cup (1 stick) unsalted butter, at room temperature3 ounces cream cheese, at room temperature1 cup all-purpose flour, plus more for the tamperFilling:1 large egg3/4 cups light brown sugar1 tablespoon unsalted butter, at room temperature1 teaspoon pure vanilla extract1/2 teaspoon ground allspice1/2 teaspoon nutmeg, freshly gratedPinch kosher salt3/4 cup chopped pecansConfectioners' sugar, for dustingDirectionsPrepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.For the dough: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. Mix in the flour until just combined. Chill the dough in the refrigerator for 2 hours.When the dough is cold and firm, portion it into 2 dozen balls. Add each ball to a tassie pan or a mini muffin pan and, using a tamper dipped in flour, press the dough so that it forms a cup. Refrigerate the dough cups for 30 minutes.To make the filling, cream the egg, brown sugar, butter, vanilla, allspice, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. Transfer the filling to a liquid measuring cup for easy pouring.Sprinkle the pecans amongst the refrigerated dough cups. Pour the filling evenly over the pecans.Place over indirect heat and bake at 350 degrees F until golden brown and bubbly, 20 to 25 minutes. Cool completely before lightly dusting with confectioners' sugar. Enjoy!(Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.)Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#MichaelSymon #SymonDinners #FoodNetwork #PecanTassiesMichael Symon's Pecan Tassies | Symon Dinner's Cooking Out | Food Networkhttps://www.youtube.com/watch?v=sWjLGvS_t5c