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Li'l Pecan Pies Recipe

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"These tempting little tarts have all the rich traditional taste of a full-size pecan pie in a much smaller package," assures Christine Boitos (above, with husband Jack) of Livonia, Michigan. "The tarts are perfect for two."

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Li'l Pecan Pies Recipe

Prep: 15 min. + chilling Bake: 35 min.

Yield: 2 Servings

15 35 50

Ingredients

1/2 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons shortening
4 teaspoons cold water
FILLING:
1/3 cup pecan halves
1 egg
1/3 cup corn syrup
1/3 cup packed brown sugar
1/2 teaspoon vanilla extract
Whipped cream, optional

Directions

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
Divide dough in half. Roll each half into a 6-in. circle. Transfer to two 4-1/2-in. tart pans; fit pastry into pans, trimming if necessary. Arrange pecans in shells.
In a bowl, combine egg, corn syrup, brown sugar and vanilla; mix well. Pour over pecans. Place shells on a baking sheet. Bake at 375° for 35-40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Top with whipped cream if desired. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 734 calories, 34 g fat (6 g saturated fat), 106 mg cholesterol, 260 mg sodium, 104 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Li'l Pecan Pies in Taste of Home February/March 2001, p11

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