Ingredients
-
3 cups chopped pecans
-
¾ cup sugar
-
¾ cup dark corn syrup
-
3 large eggs, lightly beaten
-
2 tablespoons melted butter
-
1 teaspoon vanilla extract
-
⅛ teaspoon salt
-
5 (2.1-oz.) packages frozen mini-phyllo pastry shells
Directions
-
Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
-
Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
-
Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.
-
Bake at 350º for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.
Mini Pecan Pies
Substitute 1½ (8-oz.) packages frozen tart shells for frozen mini-phyllo pastry shells. Prepare recipe as directed through Step Spoon about ¼ cup pecan mixture into each tart shell. Place tart shells on a large baking sheet. Proceed with recipe as directed in Step 4, increasing bake time to 25 to 30 minutes or until set. Garnish with currants, if desired. Makes 1 dozen. Prep: 15 min., Bake: 30 min.