Mini Bourbon Chocolate Pecan Pies
Prep time
Cook time
Total time
Serves: 30
For the Crust*:
  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • ¾ cup ice cold water
For the Pie:
  • 1 ball of pie dough (recipe above), chilled
  • 2 cups pecan halves
  • 3 large eggs, room temperature
  • ¾ cup light corn syrup
  • 3 tablespoons granulated sugar
  • 4 tablespoons firmly packed dark brown sugar
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • pinch of kosher salt
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons bourbon
  • 1 cup (6 ounces) semisweet chocolate chips
  1. In a medium bowl or the bowl of a food processor, whisk or pulse together the flour, sugar, and salt. Add the cubes to the flour mixture and either pulse the butter into the flour mixture with your food processor until pea-sized crumbs form, or cut the butter in with a pastry cutter (or use your hands). Drizzle the water over the dough and pulse until the dough comes together in a ball (or whisk the water in with a fork). You may not need all of the water.
  2. When the dough has come together into a ball, divide it into 2 equal parts, flatten each part into a disk, and wrap tightly in plastic wrap. Chill in the fridge until the disks are firm, about 1 hour. You can also freeze the dough for up to 5 months.
  3. Lightly dust your work surface with flour and roll out your ball of chilled pie dough. Roll it out to about ¼ inch thick, then cut out circles that are a bit bigger than your mini-muffin tins. Lightly spray your pan with non-stick spray, then place each cut out inside each muffin tin, and crimp the edges slightly. Wrap the tins in plastic wrap and freeze for 30 minutes. If you want to make a regular sized pie, then roll it out into a 12-inch round, then place the dough in a pie dish and carefully crimp the edges so that it fits nicely inside the dish. Wrap the dish in plastic wrap and freeze for 1 hour (or up to 3 months).
  4. When the dough is almost ready to be removed from the freezer, preheat the oven to 325 degrees F. Coarsely chop ¾ cup of your pecans and set them aside.
  5. In a large bowl, whisk the eggs until they are well combined, then add in the corn syrup, granulated sugar, brown sugar, melted and cooled butter, salt, vanilla, and bourbon. Fold in the ¾ cup of chopped pecans, and set the bowl aside.
  6. Sprinkle the chocolate chips along the inside of the frozen pie shell(s), then fill each one with about 1½ teaspoons of filling, or if you're making a regular sized pie, just pour the pecan filling mixture over the top. Sprinkle the remaining 1¼ cup of pecans over the filling. Place the pies in the center of the oven and bake for 25-30 minutes, until the crusts are golden and the centers are set. If you are making a full sized pie, then remove the pie after 30 minutes and cover the outside of the crust with foil, so that it doesn't burn too quickly, and bake for another 25-30 minutes, until the filling is set and a knife comes out of the center of the pie clean.
  7. Cool the pies in the tins for at least 15-20 minutes, if not longer, so that they are completely cool when you pop them out. I found it easiest to turn the pan over and let the ones that come out easily just fall out onto the counter, then wiggle the others out with a butter knife. These will keep well in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.
  8. *This recipe makes 2 balls of dough, enough for 2 9-inch pies.
Recipe by The Crepes of Wrath at