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Individual Pecan Pies

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Submitted by bea

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

6 173.4
OUNCES ML/G ALL-PURPOSE FLOUR
5 144.5
OUNCES ML/G BUTTER
melted
1 15
TABLESPOON ML POWDERED SUGAR
1 15
TABLESPOON ML WATER
3 ½ 101.2
OUNCES ML/G PECANS
broken large
2 2
LARGE LARGE EGGS
2 57.8
OUNCES ML/G BROWN SUGAR, DARK
5 144.5
OUNCES ML/G GOLDEN SYRUP *

Directions

Mix together the flour, icing sugar, water and 4 oz of the melted butter.

(You should kneed together for a good mix).

Divide between 6 x 4 inch flan tins or small bun tins and press up the edges (prick lightly with a fork to reduce the amount the centre rises).

Place on a baking tray and blind bake in a preheated oven at 190C/375F/gas mark 5 for 10 to 15 minutes (until golden brown).

Remove and divide the chopped pecans between the pastry cases.

Whisk the eggs, then stir in the sugar, syrup and remaining 1 oz melted butter.

Beat well and spoon into the pastry cases, filling almost to the top.

Return to the oven for 25 to 30 minutes, until set and golden.

Serve hot or cold with cream, creme fraishe or ice cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 240 72% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 120mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 10% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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