Mayhaw Pecan Filling

  • 1/2 cup sugar
  • 1 cup mayhaw syrup (or melted jelly)
  • 1/2 stick margarine
  • 3 eggs, beaten
  • 1/2 teaspoon vanilla
  • 1 cup pecans, chopped

Mix sugar, syrup and margarine and heat on low heat until sugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla. For tarts, put a few chopped pecans in unbaked tart shells and pour mixture over them until 2/3 full.

Bake at 350° for about 25 minutes.

For a pie, add pecans last and pour into pastry shell. Bake as usual.

Freezes well. Enough for 48 small tarts.

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