"This is a great treat that is a small twist on pecan or walnut pie. Included in the recipe is butter, brown sugars, spices, coconut and walnuts. These are in great demand every year from my family and friends." — Carol Kronick
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packed brown sugar
fresh lemon juice
dark corn syrup
1 (9 inch)
pastry for a 9 inch single crust pie
These were quite tasty. I used pecans instead of walnuts and I used frozen tart shells. Next time I would omit the nutmeg but that is just a personal preference. I also cooked them for closer to 20 mins. Again a personal preference as I don't like runny tarts, the longer cooking time makes them more chewy.
I don't know what happened but these were a total disaster. I was doubling the recipe as I went, forgot to use the feature on the page. I had waaay too much batter for the tarts. I will go back to my old recipe.
Okay. These are awesome. I don't see how one 9-inch crust does it though. I used Allready pie crusts and even using two, I could only make 20 tarts. I only had enough filling for 20 as well. I baked in two batches and added more walnuts to the filling before baking the second batch. Let them cool before trying to get out of the muffin tins! They are addictive!! I also used all butter since I had no margarine and so the calorie count was probably well into the 4 digits. Deeeeelicious!
I used pecans and raisins instead of coconut and walnuts.
Excellent butter tarts, great rich buttery taste, best ever!
This year 2006 I made just with pecans and made mini tarts, I got 42 out of the recipe.
Excellent! I've also tried changing the recipe a little by omitting the coconut and using 1 cup of chopped almonds rather than walnuts and it was delicious, too.
I used all butter since I don't buy margarine and pecans. Turned out great in both homemade pastry and frozen tart shells. I liked the spice flavours at first, but I think I'll cut back on them in the future, the cinnamon tends to dominate the flavours.
My family and I loved these tarts. They are not your typical sticky sweet butter tarts. I used pecans and unsweetened coconut vs raisins and walnuts. I will definately be making these again.
Instead of 1 cup of coconut and 1/2 cup of walnuts, I made them with 1 cup of peacans and 1/2 cup coconut. They turned out absolutely wonderful. They are different from your traditional butter tarts and I think that they taste even better!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 188
Allrecipes cook Kelly shares her Peanut Butter Cookie Pie recipe.
This buttery crust is ideal for any kind of pie.
This pie is rich and creamy, and so easy to make.