- Combine eggs, brown sugar, margarine, vanilla, and salt.
- Mix well (do not beat with beater, or tops will be crusty instead of a nutty one).
- Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full.
- Bake at 350 degrees for 20-25 minutes.
- Cool slightly before removing from pans.
- Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.
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