One of my assignments this year is baking all the pies for our extended family Thanksgiving dinner. Pecan pie is a family favorite (but I'm doing pumpkin, apple, and cheesecake this year). I am thankful for pies.
Pecan Pe or Pecan Tarts
Yields one 9-inch pie or 3 dozen tarts
Baking time: 1 hour for pie, 20 minutes for tarts
1 teaspoon vanilla
3/4 cup light corn syrup
1/4 cup (1/2 cube) butter, melted and cooled
1 cup firmly packed light brown sugar
1/4 teaspoon salt
9-inch pastry shell, unbaked
2 cups coarsely chopped pecans
whole pecans for decorating (optional)
1. Preheat oven to 400 degrees (high-altitude 425).
2. Beat eggs in a large bowl until foamy; stir in corn syrup, cooled butter, sugar, salt, and anilla; mix thoroughly.
3. Sprinkle chopped pecans into prepared shell; slowly pour egg mixture over pecans. Arrange pecan halves around edge of filling next to crust for decoration.
4. Bake in preheated hot oven for 15 minutes. Lower heat to 350 degrees and continue to bake for 45 minutes or until center is almost set. If top of pie is browning too rapidly, cover loosely with foil during last 15 minutes of baking.
5. Remove from oven. Cool on wire rack.
pastry for 2 to 3 crusts
above filling ingredients
1. Roll and cut pastry to size of tart pans.
2. Sprinkle 1/2 to 1 teaspoon chopped pecans in each little pastry shell.
3. Spoon corn syrup and butter mixture over pecans.
4. Bake at 375 degrees (high-altitude 400) for about 15 to 20 minutes, or until almost set and crust is golden.
P.S. These can be frozen-- and even eaten frozen. ;)