Mini Bourbon And Chocolate Pecan Pies

Enjoy this mouth-watering recipe for Bourbon and Chocolate Pecan Pie as a regular 9-inch pie or use Paul's take on portion control by creating individual-sized pies. The same amounts for the ingredients apply to both options so the choice is yours!

Difficulty Level: Moderate

Prep Time: 30 minutes

Cook Time: 50 minutes

Serves: 8

INGREDIENTS

For the Pie Pastry:

1 cup all-purpose flour, and more for dusting

1/4 cup finely ground pecans

1 tbsp sugar

pinch of salt

1/2 cup unsalted butter, cold and cut into chunks

2 tbsps ice water, plus more if needed.

For the Filling:

1/4 cup unsalted butter

2 ounces unsweetened chocolate

3 large eggs

1 cup sugar

3/4 dark corn syrup

1/2 tsp pure vanilla extract

3 tbsps bourbon

1/4 tsp salt

1 1/2 cups pecan halves

1. To make the pastry: combine the flour, ground pecans, sugar and salt in a large mixing bowl. Add the butter and mix with your hands until the mixture resembles coarse crumbs.

2. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is still crumbly, add more ice water, 1 tablespoon at a time.

3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. Grease a large cupcake holder pan and set aside. Preheat oven to 350 degrees.

5. Roll out the dough on a lightly floured surface. Cut out small circles of dough to fit in large cupcake holders. Press the dough into the holders so it fits tightly and trim the excess around the rims.

6. Place the cupcake holder pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.

7. Preheat oven to 350 degrees and bake pie crusts for 5 minutes. Remove from oven and let sit.

8. To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.

9. Arrange the pecans on the bottom of the individual pie crusts and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes.

10. Test the pies by sticking a cake tester or thin knife in the center of each pie, if it comes out clean, then the pies are cooked.

11. Transfer to a pie rack and let cool before removing from the cupcake holder and serving.

*NOTE: This recipe is also good for a 9-inch pie. The same amounts for the ingredients apply

12. Enjoy!

Happy tasting,

Paul/a