Miniature Pecan Pies Recipe
Yield: 16 Pies (2")Recipe by luhu.jp
Ingredients:
1/2 cup: Sugar,
1 cup: Syrup, dark corn
2 tbsp: Butter, or marg.
1/4 tsp: Salt,
3: Eggs,
1 cup: Pecans, coarsely chopped
1/2 tsp: Vanilla extract,
16: Tart shells (2"), unbaked
Directions:
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 3/4 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.
Source from luhu.jp
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 3/4 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.
Source from luhu.jp