Miniature Pecan Pies

Old-Fashioned Pecan Pie

• 3/4 cup(s) dark corn syrup
• 1/2 cup(s) dark brown sugar
• 3 tablespoon(s) butter or margarine, melted
• 1 teaspoon(s) vanilla extract
• 1 pinch(s) salt
• 3 large eggs
• 1 1/2 cup(s) pecan halves, toasted
• 1 9-Inch Baked Pie Shell

---

Directions

1. Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees.
2. In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans.
3. Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing. Refrigerate leftovers up to 1 week.

---