1 c. dark Griffins Waffle Syrup
1 tsp. vanilla
1 c. pecan halves
½ c. sugar
¼ tsp. salt
¼ c. margarine (melted)
Double pie crust recipe
Two mini pie pans (see picture below)
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| Pans with just pecans | Notice how the pecans rise to the top of the filling |
Make pie crust, roll out, and cut into small circles 3" in diameter. (I used a small glass) Press firmly into pans.
Mix eggs, sugar, syrup, salt, vanilla, and margarine well with mixer. Spread pecans in bottom of pie shells, then spoon filling over pecans. It may not take all of the filling, and there will be a little pie dough left over... so do with it what you please! Bake both pans in preheated 400°F oven 30 minutes, checking occasionally.