These bite-sized Mini Bourbon Pecan Pies are undeniably delicious. And their tiny size makes them perfect for sharing. They would make great party food and also be very welcome at a cookie exchange.
Like I mentioned when sharing these No-Bake Bourbon Balls with you, I made these mini bourbon pecan pies for a bourbon-themed birthday party. What could be better?
You can feel free to dial back the amount of bourbon that’s added to these pies. However, since the party was bourbon-themed, I wanted to make sure that the bourbon flavor was pretty pronounced.
The recipe for the pie filling comes from Brown Eyed Baker, though I added bourbon and kosher salt.
- 4-5 pre-made, refrigerated pie crusts
- 1 1/2 cups brown sugar, packed
- 1 cup pecans (plus more for topping), chopped
- 2 eggs
- 2 tbs unsalted butter, melted
- 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/4 cup bourbon, see notes
Preheat the oven to 350 degrees F.
Lightly grease a mini muffin pan with butter or cooking spray.
Using a round cookie cutter, cut 48 2- to 3-inch rounds (slightly larger than the opening of the muffin tin openings) of pie dough from the pre-made, refrigerated pie crusts.
Press one round of dough into each well of the mini muffin tin.
Mix all filling ingredients together and divide it evenly between the dough-lined muffin cups.
Sprinkle the extra chopped pecans evenly over the top of the unbaked pies.
Bake for 20-25 minutes, or until the tops of the pies are set. Cool for a few minutes in the muffin tin before carefully removing them to a wire rack to finish cooling completely.
Notes: You can reduce the amount of bourbon (or omit it entirely) if you'd like. I wanted to make sure that the bourbon flavor was pretty pronounced in these mini pies, though, so I used 1/4 cup.