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Miniature Pecan Pies

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Miniature Pecan Pies recipe













Trans-fat Free, Good source of fiber


½ cup sugar
1 cup corn syrup, dark
2 tablespoons butter
or margarine
¼ teaspoon salt
3 large eggs
1 cup pecans
coarsely chopped
½ teaspoon vanilla extract
16 each tart shells
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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 62442% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 174mg 58%
Sodium 367mg 15%
Total Carbohydrate 31g 31%
Dietary Fiber 3g 10%
Sugars g
Protein 15g
Vitamin A 7% Vitamin C 1%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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