Pecan Pie Jelly Shot

Pecan pie gone wild... pie in jelly shot form.

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Pecan Pie Jelly Shot

BakerPeabodyRecipe by BakerPeabody

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25 minutes

2 hours 25 minutes

6 mini pies

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    This recipe was submitted by a member and has not been tested in our kitchen.

    Ingredients

    • 2 packets unflavored gelatin
    • 2 tablespoons caramel sauce
    • 3 teaspoons brown sugar
    • 1/2 teaspoon vanilla extract
    • 1 teaspoon molasses
    • 1 cup + 2 tablespoons warm water
    • 1 cup bourbon
    • 1/4 cup chopped pecans

    Directions

    1. 1Lightly spray mold with baking spray. Place it on top of a baking pan to make transfer to fridge easier.
    2. 2Empty packets of unflavored gelatin into a small bowl, add 2 tablespoons with warm water; stir.
    3. 3In a saucepan, add the caramel sauce, brown sugar, vanilla extract, molasses and 1 cup warm water.
    4. 4Heat, but do not boil.
    5. 5Add the now solid gelatin mixture to the pan; stir until dissolved.
    6. 6Let cool for a few minutes and then add the bourbon.
    7. 7Carefully pour into prepared molds. Leave a little room on top so you can add pecans without it spilling over.
    8. 8Divide chopped pecans among the pie shots.
    9. 9Refrigerate. Once firm, carefully remove from molds. If they are hard to remove, dip (DO NOT submerge) into a pan of warm water.
    10. 10If desired, top with whipped cream and candied pecans.

    Categories: Jelly Shots

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