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Bourbon-Chocolate-Pecan Mini Pies

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Bourbon-Chocolate-Pecan Mini Pies
  • Prep Time 45 min
  • Total Time 1 hr 40 min
  • Servings 12
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Pecan pie gets a decadent, boozy upgrade with a bit bourbon and plenty of rich chocolate.

Ingredients

Crust

1 1/3
cups Gold Medal™ all-purpose flour
1/4
cup unsweetened baking cocoa
2
tablespoons granulated sugar
3/4
teaspoon salt
1/2
cup shortening
1/4
cup ice-cold water

Filling

3/4
cup whole pecan halves, toasted*
4
oz bittersweet baking chocolate, coarsely chopped
1
egg
1/4
cup packed dark brown sugar
2
tablespoons unsalted butter, melted
2
tablespoons light or dark corn syrup
2
tablespoons real maple syrup
1
tablespoon bourbon
1/2
teaspoon vanilla

Topping

3/4
cup whipping cream
2
tablespoons granulated sugar or powdered sugar
2
tablespoons shaved bittersweet chocolate

Directions

  • 1 Heat oven to 375°F. In food processor, place flour, cocoa, 2 tablespoons granulated sugar and the salt. Cover; process, using quick on-and-off motions, until blended. Add shortening. Cover; process, using quick on-and-off motions, until particles are size of small peas. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl. Gather dough into a ball.
  • 2 Divide dough evenly among 12 ungreased regular-size muffin cups, pressing dough in bottoms and up sides of cups. Sprinkle pecan halves and chopped chocolate into crust-lined cups. In medium bowl, beat egg, brown sugar, melted butter, corn syrup, maple syrup, bourbon and vanilla with whisk. Spoon mixture evenly into muffin cups, about 4 teaspoons per cup.
  • 3 Bake 20 to 25 minutes or until filling is golden and slightly puffed in center. Cool 30 minutes; remove from pan to cooling rack.
  • 4 In chilled small bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form. To serve, spoon about 2 tablespoons whipped cream onto each mini pie. Sprinkle with shaved chocolate.
Tips  

*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Baked pies can be frozen up to 1 month when well wrapped. Thaw them at room temperature. To serve warm, reheat the pies in the oven.

To make shaved chocolate, let a wrapped large bar of chocolate (any type) stand in a warm place (80°F to 85°F) until slightly softened, about 10 minutes. Scrape a vegetable peeler against the chocolate, using short quick strokes.

Nutrition Information 
No nutrition information available for this recipe
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