The frozen tart shells make these Mini Pecan Pies an easy dessert to bake. We love that they're small because they're perfect for bringing to parties.
Southern Living NOVEMBER 2008
1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
3. Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet.
4. Bake at 350º for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Garnish with currants, if desired. Store in an airtight container for up to 3 days.
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