Li’l Pecan Pies

Name: Li'l Pecan Pies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings.
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 large egg; 1/3 cup packed brown sugar; 1/3 cup corn syrup; 1/2 teaspoon vanilla extract; Whipped cream, optional

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

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 large 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 a 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 in the center comes out clean. Cool on a wire rack. Top with whipped cream if desired.

Nutrition 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.

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

Reviews

My Review

Click stars to rate

Average Rating:

cmm_bama

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.