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Li'l Pecan Pies

By: Christine Boitos

"'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.'"

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe 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 egg
1/3 cup corn syrup
1/3 cup packed brown sugar
1/2 teaspoon vanilla extract
Whipped cream

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 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.