Miniature pecan pies

Yield: 16 pies (2")

Measure Ingredient
½ cup Sugar
1 cup Syrup, dark corn
2 tablespoons Butter (or marg.)
¼ teaspoon Salt
3 Eggs
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

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