Miniature Pecan Pies
Miniature Pecan Pies recipe
corn syrup, dark
2 inch, 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℉ (230℃) for 5 minutes; reduce heat to 325 degrees, and bake 12 minutes or until filling is set.