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Bourbon-Chocolate-Pecan Mini Pies
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Prep Time:
45 minutes
Total Time:
1 hour 40 minutes
Decadent bourbon-chocolate pecan pie.
Ingredients:
  • 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
  • 3/4 cup whole pecan halves, toasted*
  • 4 oz bittersweet baking chocolate, coarsely chopped
  • 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
  • 3/4 cup whipping cream
  • 2 tablespoons granulated sugar or powdered sugar
  • 2 tablespoons shaved bittersweet chocolate
Instructions:
  • Preheat the oven to 375°F. Combine flour, cocoa, 2 tablespoons of sugar, and salt in a food processor. Pulse until blended. Add shortening and pulse until mixture resembles small peas. With the processor running, pour water through the feed tube until dough forms. Shape dough into a ball.
  • Evenly distribute the dough among 12 ungreased regular-size muffin cups, pressing it into the bottoms and up the sides. Sprinkle pecan halves and chopped chocolate into the crust-lined cups. In a medium bowl, whisk together egg, brown sugar, melted butter, corn syrup, maple syrup, bourbon, and vanilla. Spoon the mixture evenly into the muffin cups, about 4 teaspoons per cup.
  • Bake for 20-25 minutes until the filling is golden and slightly puffed in the center. Allow to cool for 30 minutes, then remove from the pan onto a cooling rack.
  • In a cold small bowl, whip whipping cream and 2 tablespoons of granulated sugar with an electric mixer on high speed until soft peaks form. Top each mini pie with about 2 tablespoons of whipped cream and sprinkle with shaved chocolate before serving.

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