When it comes to Thanksgiving pies, I'm a pecan girl. I go nuts for the deliciousness of that sticky and sweet filling chock-full-of pecans and little crispy bits of caramelized sugar. This Thanksgiving I'm out to change the minds of all those pumpkin pie lovers. I'm officially recruiting for "team pecan pie" and making mini Bourbon Chocolate Pecan Pies for my guests.
Yes, It's like Twilight all over again and you had better be on team Jacob...I mean team pecan. You get the picture, now back to the pies.
This year, as you decide what pie to make for your Thanksgiving dessert, consider baking mini Bourbon Chocolate Pecan Pies. Your guests are sure to go crazy for these boozy, chocolatey, and all together nutty pies! We'll have the pumpkin lovers converted in no time. Who's with me?
Mini-Bourbon Chocolate Pecan Pies
makes 16
1 cup light corn syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted and cooled
1 teaspoon pure vanilla extract
2 tablespoons Bourbon
¼ tsp salt
½ cup mini chocolate chips
1-½ cups (6 ounces) pecans, chopped small
1 package store-bought (2) pie crusts
Directions:
1. Preheat oven to 350°F. Spray and flour two standard sized muffin tins. Note: Use non-stick cooking spray and dust well with all-purpose flour to prevent pies from sticking. You will only need to spray 16 cups total.
2. In a large bowl mix corn syrup, eggs, sugar, butter, salt, bourbon and vanilla using a wooden spoon. Stir in pecans and chocolate chips. Set aside.
3. On a floured board unroll pie dough and cut out 16-rounds using a 4.5" cookie cutter. Note: I used a cookie cutter with a scalloped edge. Keep gathering up dough scraps and re-rolling until you have cut out 16 total.
4. Gently press dough rounds into prepared muffin tins. Fill each cup with pie filling. Important: DO NOT OVERFILL. Leave about ¼" space at the top as pies will bubble and puff. (picture shown above is too full)
4. Bake on center rack of oven for 40-45 minutes. Pie is done when center surface springs back when lightly tapped. Allow pies to cool for 5 minutes. Using a butter knife, loosen edges and remove pies to baking rack to cool completely.
photos by Leah Bergman
Freutcake Note: In all honesty my first batch of these little pies was a complete disaster to remove from the muffin tins! I filled them too full and as a result all of the filling stuck to the muffin cups. My second batch was a success however after I left a good ¼" for the filling to rise. They came out clean and easily after that! Enjoy.
Tammy says
These look delicious, and I am so team Jacob, I mean team pecan! And there is just something about mini-pies!
Todd @ HonestlyYUM says
It's not even 9am, but I want one now!! Thank you Leah 🙂
Chelsea says
These look amazing Leah! I love mini anything... it's so much easier to eat five mini pies and still look cute than to eat a whole pie and get away with it. 😉
Ann says
I love pecan pie too! Might be even tempted to make these for Thanksgiving...
Nelya says
I'm on team apple pie forever, but pecan pie is a close second! These look delicious 🙂 quick question - What's a good brand of store bought pie crust dough? I usually make it from scratch, but this year I'm stuck with the world's smallest kitchen!
Leah Bergman says
Hi Nelya, I really like Pillsbury's pie crust (in the refrigerated section, not frozen) if you are buying store bought! I used to ALWAYS make mine from scratch until we moved into a shoe box sized kitchen as well. 😉 I feel your pain.
Janice Lawandi says
I'm really glad you posted these mini pies (which sound super tasty and look amazing, by the way!) because I've been having problems with my mini tarts sticking to the muffin tin as well! But when I use a store bought crust, they just release from the pan magically/easily! I'm thinking my crust must be too "short" and delicate for this type of application but if you have any insights, I'd love to hear them! Thanks!
Michelle @ Life on the Horizon says
Yes, yes, yes! I love these. I may make them for the day after Thanksgiving as a reward for all my TDay hard work!
joanne pio says
oh boy..so regretting it now..why didn't try one :/
Ana says
Oh boy this looks so delicious! I think the worst time to start cutting the carb is now. I think to reconsider my plans. 😉
christin says
i hate you for posting this.
ChristmasKitty says
Tried it, loved it, gotta get some more!
MaryAnne says
These were so delicious, and just the perfect size to satisfy my sweet tooth.
Molly says
Just made these and they are delicious! My only change next time will be to push the chocolate chips in each one after mixture is spooned into tins, as I didn't think it they were evenly distributed. Thanks for the recipe!
Lynette says
This has given me inspiration to yoosh up my pecan pies! I make my own pie crust - 1 cup plain flour, 1/2 cup icing sugar, 125g butter. Once mixed to a dough I break off walnut sized pieces roll them into balls, dust them with flour ( I drop them into a ziplock bag of flour) and then press into mini muffin tins (I have a little wooden mould that presses the crust into the shape of the tin) then put the filling in. Cook at 180C for 20 minutes then leave to cool for about 10 minutes. Just twist the top of pies and they will come out.
Leah Bergman says
Ha! Aren't pies always better yooshed up? 😉
Megan says
Can you substitute the corn syrup for something else?
Leah Bergman says
Sadly, you really can't. Corn syrup is the main ingredient filling and binder in this pie!
elisabeth says
I am so making these tonight!
Leah Bergman says
I hope you enjoy them! Happy baking. 🙂
Adriana says
Would you change anything if you're making a regular pie instead of minis?
Sharon says
Is there any way to print the recipe?
Cindy says
Hi, can you bake these and freeze them?
Im looking to make stuff for my wedding. But wanted to make things in advance. Any suggestions? Thanks!!