Last Updated on May 7, 2021 by laurenpacek

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.

Bourbon is the name of the game here

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.

What ingredients go into these little pies?

• Pre-made pie crust: I had thought about making pie crust from scratch, but opted to make things a little easier on myself. Check out the refrigerated section of the grocery store for some pre-made pie crust.
• Brown sugar: They're pies, they need some sweetness!
• Pecans: Duh.
• Eggs: Gotta bind everything together.
• Butter: Unsalted, please.
• Vanilla extract: Use the good stuff, if possible.
• Salt: Kosher salt all the way.
• Bourbon: If needed, you can dial back the amount of bourbon used, or even omit it entirely. However, if you'er using it, make sure to use something that you would enjoy drinking a glass of.

The recipe for the pie filling comes from Brown Eyed Baker, though I added bourbon and kosher salt.

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Mini Pecan Pies

Yield: 48 mini pies

Prep Time: 3 minutes

Cook Time: 25 minutes

Total Time: 28 minutes

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.

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Ingredients

For the crust

• 4-5 pre-made, refrigerated pie crusts

For the filling

• 1 ½ cups brown sugar, packed
• 1 cup pecans (plus more for topping), chopped
• 2 eggs
• 2 tbsp unsalted butter, melted
• ½ tsp vanilla extract
• ½ tsp kosher salt
• ¼ cup bourbon, see notes

Instructions

1. Preheat the oven to 350 degrees F.
2. Lightly grease a mini muffin pan with butter or cooking spray.

To prepare the crust

1. 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. 
2. Press one round of dough into each well of the mini muffin tin.

To make the filling

1. Mix all filling ingredients together and divide it evenly between the dough-lined muffin cups.
2. Sprinkle the extra chopped pecans evenly over the top of the unbaked pies.
3. 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

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 ¼ cup.

Nutrition Information:

Yield: 48 Serving Size: 2
Amount Per Serving: Calories: 62Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 44mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 1g

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