This recipe makes two 4" diameter tarts.

Ok, so I haven't worked out the perfect pie-crust-for-one recipe yet. So sue me.

Crust

• Take:
• 1/4 c. Betty Crocker Pie Crust Mix
• Add:
• 1 t. cold water

Mix and then divide into two equal balls. Roll out and fit into your tart pans.

Bake at 450 F for 5 minutes.

Filling

• Cream together:
• 1 T. butter
• 1/4 c. brown sugar
• Beat in:
• 1 egg
• Stir in:
• 2 T. corn syrup
• pinch vanilla sugar
• scant pinch salt
• Place in the pie shells:
• 6 T. chopped pecans (3 T. each)

Pour half the filling into each shell.

Bake at 375 F for about 30 minutes.

Results

I don't have any notes on this one. My next try about doubles the nuts, suggesting that I thought there weren't enough in this one. Other than that, it was probably ok.

Calories per batch (2 pies): 800

(Calories from fat: ca. 300)

Copyright © 2004 Heather Rose Jones, all rights reserved