Ingredients
2cupspecan halves,broken into coarse pieces
1cupwhite sugar
¾cuplight corn syrup
¾cupdark corn syrup
4eggs
¼cupbutter,melted
1½tspvanilla extract
1pinchsalt
cooking spray
2pie crusts,(9-inch), unbaked
Preparation
Preheat the oven to 350 degrees F. Spread pecans on a baking sheet.
Bake the pecans in the oven for 6 to 8 minutes, until lightly toasted. Cool to room temperature.
Bring the sugar, light corn syrup, and dark corn syrup to a boil in a saucepan, then boil for 2 minutes. Remove from heat and cool slightly for about 10 minutes.
Whisk the eggs in a large bowl until frothy. Add the syrup mixture slowly, whisking constantly to prevent eggs from curdling. Whisk in the butter, vanilla extract, and salt until the batter is smooth.
Spray 8 small jars with cooking spray. Press pieces of pie crust dough into bottom and sides of jars.
Add a layer of toasted pecans to each jar. Spoon in the batter, leaving ¼-inch rim at top.
Bake in the oven for about 40 minutes until darkened on the top. Cool to room temperature before serving.
Serve and enjoy.
