Bourbon Pecan Mini Pie Recipe

Bourbon Pecan Mini Pie Recipe
Serves: 6 to 8 pies
I like to place finely chopped nuts in the bottom and top with a pretty half nut.
  • 1 1/4 cups chopped pecans (or other tender nut)
  • 1/2 cup brown sugar
  • 1/4 cup dark corn syrup
  • 1/4 cup light corn syrup
  • 1 large egg
  • 2 tablespoons unsalted butter (melted)
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup whipped cream (optional topper)
  • 1 all-butter pie single crust recipe (6-8 mini pies)
  1. Cut 6-8 bottom circles from the pie crust dough.
  2. Refrigerate for at least 15 minutes.
  3. Combine together the butter, sugar, corn syrup, salt and egg.
  4. Mix in the bourbon. Choose a nice warm amber color liquor.
  5. Stir in the nuts. Be sure to completely to coat the nuts with the egg mixture.
  6. Prepare the mini pie maker.
  7. Place each dough circle for the bottom into the pie maker.
  8. Spoon the filling into each mini pie shell but not to the very top to prevent boiling over.
  9. Close the lid and bake for 8-12 minutes.
  10. Remove pies with a spatula and allow to cool.
  11. Dust pies with a little powdered sugar.