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
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.
Yields
16 pies (2″)
