(Pecan Tartlets are a favorite Fish Fry bake sale item and go quickly.)

1 cup white corn syrup

1  cup chopped pecans (chopped is more flavorful)

½  cup sugar

3 eggs, slightly beaten

1 teaspoon vanilla

½ teaspoon salt

2 tablespoon butter, melted

Place syrup, pecans, sugar, slightly beaten eggs, vanilla, salt and butter in bowl and stir to combine. (Optional – add ¼ cup whole pecans on top.) 

Shell for Tassies

 1 (3 ounce) package of cream cheese

1 stick unsalted butter, softened

1 ¼ cup flour

Mix the cream cheese, butter and flour until well blended in a food processor.  Refrigerate for at least 1 hour.  Press into mini muffin tins.  Makes about 25 to 30 shells.  

Cook Times:

Pie: Pour into unbaked 9 inch pie shell.  Bake 50 minutes at 325 degrees.

Tartlets: Fill uncooked shells.   Cook at 350 degrees for 15 to 17 and then reduce to 300 degrees for 10 minutes. 

Tassies: Bake at 325 degrees for 18 to 20 minutes.

Cook times vary in ovens so be sure you don't burn them and waste a good batch of pecans.  Tassies, tartlets and pie can be frozen for up to one month.