Individual Pecan Pies
Ingredients
- 4 large eggs
- 1 cup firmly packed brown sugar
- 1 cup light corn syrup
- 1 tablespoon butter, melted
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 2 8-ounce packages of frozen pastry shells (mini pie shells)
- 1 1/2 cups pecan halves (preferably Louisiana), coarsely chopped
Instructions
Preheat oven to 350 degrees F. In a large bowl, whisk the eggs. Add the sugar, corn syrup, melted butter, vanilla and salt; whisk until smooth. Place frozen mini pie shells on a large, rimmed baking sheet. Scatter an even amount of pecan pieces in each shell. Pour filing over pecans. Bake until centers are set and crusts are golden brown, about 25-30 minutes. Let cool completely before serving. Store leftovers in an airtight container at room temperature. Do not refrigerate. Makes 16 individual pies.