Yield: 16 pies (2")
|1 cup||Syrup, dark corn|
|2 tablespoons||Butter (or marg.)|
|1 cup||Pecans; coarsely chopped|
|½ teaspoon||Vanilla extract|
|16||Tart shells (2"); unbaked|
Combine sugar, corn syrup, butter, and salt in a saucepan; bring to a boil, stirring constantly. Remove from heat.
Break eggs into a medium bowl; remove 1 tablespon egg white, and set aside. Beat remaining eggs with a fork until well combined. Gradually add hot mixture to beaten eggs, stirring constantly. Stir in pecans and vanilla.
Beat reserved egg white until foamy; lightly brush on each side of tart shell. Spoon filling into tart shells, filling ¾ full. Bake at 450 degrees for 5 minutes; reduce heat to 325 degrees, and bake 12 minutes or until filling is set.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 07-08-95