|Sugar||1 Cup (16 tbs)|
|Corn syrup||1 Cup (16 tbs)|
|Margarine/Butter||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Baked pastry shell||10 Ounce (2 Packages Each 3 Inch In Size)|
Beat eggs, sugar and corn syrup in 2 quart cas serole or bowl.
Add margarine and pecans.
Microwave uncovered until mixture boils and thickens slightly, 5 to 7 minutes, stirring every 2 minutes.
Stir in vanilla.
Remove pastry shells from foil pans; place 6 shells on a plate.
Pour filling into shells.
Microwave uncovered, 1 plate at a time, until filling starts to bubble, 30 seconds to 1 minute.
Refrigerate until ready to serve.
Top with whipped cream.