Crispy Pecan Pie

A true taste of the South...we call them 'little hockey pucks of love'-Stephanie

INGREDIENTS:
§ 6 ea Eggs lightly beaten
§ 16 oz Sugar
§ 16 oz Karo Corn Syrup
§ 2 oz Butter, Melted
§ 3 T. vanilla extract
§ 6 oz Georgia Pecans Lightly Toasted

PROCEDURE:

1 In a medium bowl, add eggs and beat lightly
2 Add Karo, butter, vanilla and sugar, whip until smooth
3 Spray individual pie shells, with PAM and put on a half sheet try
4 add 3-4 pecans to each shell
5 Add 3 oz of mixture to pie shells
6 Bake at 200 degrees for about 4-hours
7 Let Cool, and freeze over night

BREADING:
8 oz Flour
8 ea Eggs beaten
10 oz Georgia Pecans pureed
10 oz PANKO
10 oz Graham crackers , pureed

1 Mix Panko, pecans, and graham crackers together, and put it into a casserole dish
2 Put flour and egg wash into 2 separate casserole dishes
3 After pies have been frozen overnight, pop each one out of shell
4 Dredge in flour, dust off excess flour, then gently rub in egg wash to make sure pie is completely coated in egg.
5 Then put it into panko, graham cracker, and pecan mixture and lightly pat down to ensure complete coverage.
6 Fry at 350 Degrees until golden brown about 45 sec - 1 minute
7 If still frozen, fry at 265 degrees for 1.5 minutes - 2 minutes