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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.'"
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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  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 degrees F 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.

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Reviews

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this is a great recipe however, i would moniter the cooking time closely because it was a little overdone at 30 minutes.i substituted some of the corn syrup with hunny.USE THIS RECIPE!

Great size recipe for only hubby and I. Fast to do. I rushed chilling time but great and easy to roll. Thought it needed some melted butter so next time will add 1 tbsp. I increased pecans t...

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