Mini Pecan Pies

Makes 44 mini pies

Use chopped pecans or pecan halves, but chopping the pecans seems to provide better overall "pecan coverage" and a nuttier flavor.

Bake Time

45 to 50 minutes

Ingredients

44 (4-inch) unbaked mini pie crusts

1-1/2 pounds (6 cups) chopped pecans OR pecan halves

1 dozen eggs

2 pounds (4 cups) sugar

32 fluid ounces (1 quart) Karo® Light Corn Syrup

OR Karo® Dark Corn Syrup

4 ounces (1/2 cup) butter OR margarine, melted

4 teaspoons pure vanilla extract

Directions

Preheat oven to 350°F. Place pie shells on sheet trays. Portion about 2-1/2 tablespoons pecans into each pie shell.

Lightly beat eggs in a large mixer bowl. Add sugar, corn syrup, butter and vanilla; beat until well blended.

Pour filling into pie crusts using a #16 scoop. Bake 45 to 50 minutes. Cool on wire rack. Store pies in refrigerator.

Serve with whipped topping or vanilla ice cream, if desired.

Recipe Tips: Pie is done when center reaches 200°F. Tap center surface of pie lightly with the back of a spoon - it should spring back when done.

Mini pie shells are available at Wick's Pies, Inc. 800-642-5880 or www.wickspies.com