Li'l Pecan Pies Recipe

5 1 1
Li'l Pecan Pies Recipe
Li'l Pecan Pies Recipe photo by Taste of Home
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Li'l Pecan Pies Recipe

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5 1 1
Publisher Photo
These tempting little tarts have all the rich traditional taste of a full-size pecan pie in a much smaller package. The tarts are perfect for two. —Christine Boitos, Livonia, Michigan
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 35 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Li'l Pecan Pies in Taste of Home February/March 2001, p11

Nutritional Facts

1 pie (calculated without whipped cream): 734 calories, 34g fat (6g saturated fat), 106mg cholesterol, 260mg sodium, 104g carbohydrate (65g sugars, 3g fiber), 8g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Li'l Pecan Pies in Taste of Home February/March 2001, p11

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cmm_bama User ID: 2796182 50475
Reviewed Jul. 27, 2011

"My husband and I loved these and I will definitely be making them again. I baked them in my small pyrex glass bowls and it worked out perfectly."

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