| 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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