Monday, August 27, 2007
I started making these little pies as they reminded me of the Little Debbie individual pies you can buy. I started making them as a Thanksgiving or Christmas treat because each person could have their own pie without having to mess with cutting individual slices. It's the only way I do pecan pie now. I just use the Classic Karo Syrup Pecan Pie recipe. Easy as pie......:o)
1 cup sugar
1 cup Karo light or dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup pecans chopped
2 packages Dutch Ann tart shells
Preheat oven to 350°F.
Beat eggs slightly with fork in a bowl. Add sugar, Karo syrup, butter and vanilla; stir until blended. Place tarts on a cookie sheet. Fill each tart with about 1 heaping tablespoon of pecans. Pour batter into each one until just to the top. Bake for about 30 minutes or until lightly browned.