| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert, Pie, S/l | 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. Posted to MealMaster Recipes List, Digest #160 Date: Sun, 9 Jun 1996 08:24:50 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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