Certainly not quick and easy - very tedious, but worth the trouble. I used the recipe with butter - it always makes a better crust - but for shaping the crust I used a closed top to a 16 oz water bottle, floured and it worked beautifully to shape the crust. The key to getting them out of the pan in one, pretty piece is to be careful not to over fill the cup. A tip - do not put the pecans in the filling, instead place 1/4 to 1/2 teaspoon in the bottom of each crust, then add the liquid filing - I did the second batch that way and they turned out perfect.
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Certainly not quick and easy - very tedious, but worth the trouble. I used the recipe with...