Any recipe with Pecan Pie in the title catches my eye immediately! This recipe received "Outstanding" reviews. With only "1 heaping teaspoonful of filling" in each mini-phyllo shell, maybe I can actually get by with enjoying a second serving!
Prep: 15 minutes
Bake: 10 minutes, plus 22 minutes per batch
Cool: 30 minutes
Yield: Makes about 6 dozen
3 cups chopped pecans
3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 Tablespoons melted butter
1 teaspoon vanilla extract
1/8 teaspoon salt
5 (2.1-ounce) packages frozen mini-phyllo pastry shells
Preheat oven to 350ºF.
Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
Stir together sugar and corn syrup in a medium bowl.
Stir in pecans, eggs, and next 3 ingredients.
Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.
Bake at 350ºF for 20 to 22 minutes or until set.
Remove to wire racks, and let cool completely (about 30 minutes).
Store in an airtight container for up to 3 days.
Source: Southern Living, November, 2008; recipe submitted by Rose M. Clinton; posted on KRT by LuAnn.