Preheat oven to 350º. 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 350º 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.
Mini Pecan Pies: Substitute 1 1/2 (8-oz.) packages frozen tart shells for frozen mini-phyllo pastry shells. Prepare recipe as directed through Step Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet. Proceed with recipe as directed in Step 4, increasing bake time to 25 to 30 minutes or until set. Garnish with currants, if desired. Makes 1 dozen. Prep: 15 min., Bake: 30 min.
Easy recipe that is quick and packs a flavor punch when you eat one! Just won "Best Overall" Dessert contest @ our company Thanksgiving luncheon with these. I will definitely make these again next week for Thanksgiving and whenever I need a quick and easy dessert that is very portable. I agree with the other person who rated this - definitely keep stirring as you fill because the heaviness of syrup mixture sinks to the bottom and the pecans tend to rise above. And if you get to the end of the batch and have more syrupy mix than pecans...add more pecans!
I made these for a holiday party and they were a big hit. The recipe makes a lot, so I suggest cutting it in half unless you want all 72. I used a bit less sugar and light corn syrup and they turned out fine. I will definitely make these again.
Love it!!! Easy!!! I used regular phylo sheets and it turned out great. I melted butter and greased lightly 5 layers, than cut in half lenghtwise, than in quarters. I than placed squares inside muffin tin and spooned the mix in. Worked out great.