MINIATURE PECAN PIES

      Title: MINIATURE PECAN PIES
  Categories: Dessert, Pie, S/l
       Yield: 16 Pies (2")
  
     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.
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