Miniature Pecan Pies
Miniature Pecan Pies recipe
Yield
16 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 237 | ml |
corn syrup, dark
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 1.3 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
pecans
coarsely chopped |
|
| 2.5 | ml |
vanilla extract
|
|
| 16 | each |
tart shells
2 inch, 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 ¾ full. Bake at 450℉ (230℃) for 5 minutes; reduce heat to 325 degrees, and bake 12 minutes or until filling is set.
