• 03b197fc3aaf8aadef1f8136208e0bb8

Individual Chocolate Bourbon Pecan Pies

Hats off to Washington, DC chef Matt Finarelli for showing me how to whip up mini chocolate bourbon pecan pies. It’s a sweet, southern classic and the individual portions mean you don’t have to share!

Prep
Cook
Serves 2people
Ingredients
pie crust
1/2
cup all-purpose flour
1
tbsp plus 1 1/2 tsp. finely ground pecans
1 1/2
tsp sugar
1/4
tsp kosher salt
1/3
cup cold unsalted butter, cubed
1
tbsp cold water, plus more as needed
filling
1 1/2
tbsp unsalted butter
1
oz unsweetened chocolate
1
large egg
2
tbsp plus 11/2 tsp. sugar
1/4
cup dark corn syrup
2
tbsp bourbon
pinch of kosher salt
2
tbsp pecan halves
whipped cream, for serving
Directions
1.
To prepare the pie dough, combine the flour, pecans, sugar, and salt in the bowl of a food processor and pulse to combine. Scatter the cold butter cubes across the surface of the flour, and pulse 10–15 times until the mixture is the texture of coarse sand. Sprinkle water over the flour, 1 tsp. at a time, pulsing a few times between each addition. Check after each time to see if the dough will form a mass that holds together when squeezed. When it holds, pour the contents of the food processor out onto a clean, lightly floured work surface, and gather the dough together into a ball. Wrap the dough in plastic wrap, flatten into a disc, and let rest in the refrigerator for 30 minutes.
2.
Preheat the oven to 350°F. Remove the dough from the fridge and let come to room temperature for about 10 minutes while you prepare the filling. Combine the butter and chocolate over low heat in a double broiler and heat until the butter and chocolate are melted. Remove from the heat and let cool. In the meantime, whisk the egg in a small bowl until frothy. Add the sugar and stir until dissolved. Add the corn syrup, bourbon, and salt. Stir to combine and set aside.
3.
On a lightly floured surface, roll the dough to 1/8-inch thickness. Use a 4-inch cookie cutter to cut out 4 rounds of dough. You may need to gather the leftover dough and roll out again until you have all the rounds. Place each round in the well of a regular-sized muffin tin. Place a couple of pecans in the bottom of each and carefully pour in the filling until the pies are 2/3 to 3/4 full. Transfer to the oven and bake until the filling is set and puffed, 25–30 minutes. Let the pies set in the muffin tins for 10 minutes before removing. Serve with whipped cream. Voila!

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