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Li'l Pecan Pies

Li'l Pecan Pies
"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."
2 ServingsPrep: 15 min. + chilling Bake: 35 min. + cooling

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 packed brown sugar
  • 1/3 cup corn syrup
  • 1/2 teaspoon vanilla extract
  • Whipped cream, optional

Directions

  • In a small 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 another small bowl, whisk egg, brown sugar, corn syrup and
  • vanilla. 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.
© Taste of Home 2013

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Li'l Pecan Pies (continued)

Nutrition 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.
© Taste of Home 2013