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Miniature pecan pies

Yield: 16 Pies (2")

Ingredients:

• 1/2 c Sugar
• 1 c Syrup dark corn
• 2 tb Butter (or marg.)
• 1/4 ts Salt
• 3 Eggs
• 1 c Pecans; coarsely chopped
• 1/2 ts Vanilla extract
• 16 Tart shells (2"); unbaked

Instructions:

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.

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