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