A recipe for mini bourbon pecan pies. A perfect pie for the holidays. This post contains affiliate links, please see our Site Policies for further information.
Happy November! How are we this close to the holiday season?
Even though it’s still in the 80s here in Houston, I am in full holiday swing. The number one thing I love about the holidays is getting to cook all those classic Thanksgiving & Christmas recipes. It’s kind of like a tradition for me. Though, if you’ve been here long enough you know I can’t help but put my own spin on fan favorites. Needless to say, I’m thrilled to get to share all of these recipes with you.
Now, hold on, I’m going to say something and you’re probably not going to like it. I love Pecan Pie more than I do Pumpkin Pie. I could honestly do without Pumpkin Pie if we’re being completely honest.
I know, slanderous but I’m Southern, does this surprise you actually? There is just something about the salty pecans, the ridiculous amounts of sugar, and that crispy crust of Pecan Pie that gets me every, single time. The only thing that could make Pecan Pie better is a little bit more Southern charm added into it. BOURBON! Why? Bourbon is nutty, roasted, and adds this woody taste that just amps all the other flavors up.
So to get this holiday train started, I’m teaching you how to make my classic Thanksgiving recipe of Mini Bourbon Pecan Pies. Let’s be honest, we’re making them mini because it makes use feel better about eating 3 of them at one time.
You’re going to need chopped pecans, light corn syrup, Bourbon, vanilla extract, brown sugar, butter, eggs, salt and mini pre-made pie crusts. The mini pie crusts can be found in your freezer section of your grocery store with the other pies & crusts.
You’ll want to start by removing your mini pie crusts from the freezer to come to room temperature on the counter. Then pre-heat your oven to 350 degrees. After that, you’ll begin to melt your butter over medium to medium-low heat in a saucepan. When it’s melted add in your brown sugar and bourbon. Stir until the sugar is fully melted. Remove your saucepan from the heat and add in your corn syrup, vanilla extract, and a pinch of salt. Temper your eggs by whisking them in a separate bowl, then add a tablespoon of the pie filling, and whisk some more. This brings the eggs up in heat to help prevent them from scrambling into the pie filling. Slowly add the rest of your pie filling to your eggs.
You’ll add your mini pie crusts to a baking sheet and fill them 1/3 the way with pecans. I like to use chopped pecans in this recipe since they are mini pies.
Then begin pouring your pie filling into the mini pecan pies dividing it evenly over the 12 pie shells. Bake for 15-20 minutes until bubbly and the crust is a golden brown. Let cool on a cooling rack.
These miniature desserts are the perfect Thanksgiving recipe. Mini Bourbon Pecan Pies are easy to make. They are sweet and crunchy deliciousness!
- 12 Frozen Mini Pie Crust
- 1 cup Chopped Pecans
- 1/2 cup Butter
- 3/4 cup Light Brown Sugar
- 1/2 cup Light Corn Syrup
- 2 ounces Bourbon
- 1 teaspoon Vanilla Extract
- 3 Large Eggs
- Pinch of Salt
Layout your frozen pie crusts on the counter to come to room temperature.
Preheat over to 350 degree F.
Begin to melt your butter over medium to medium-low heat in a saucepan. When it's melted add in your brown sugar and bourbon. Stir until the sugar is fully melted. Remove your saucepan from the heat and add in your corn syrup, vanilla extract, and a pinch of salt. Temper your eggs by whisking them in a separate bowl, then add a tablespoon of the pie filling, and whisk some more. This brings the eggs up in heat to help prevent them from scrambling into the pie filling. Slowly add the rest of your pie filling to your eggs.
Put your pie crusts on a cookie sheet. Add your pecans evenly to the mini pie crusts. Then start filling each up with your pie filling. About 2/3 of the way up. Put your pies into the oven for 15-20 minutes or until bubbly and golden brown. Let cool on a cooling rack for 10 minutes prior to serving.
Top with whip cream or with a side shot of Bourbon.
I could eat these every day of the week, they are that good. I mean, look at that golden crust and crispy pecans. This is hands down a must have for my Thanksgiving and because they are miniature you can guiltlessly eat as many you want! Not that I’m eating one right now trying to convince myself that it’s okay to eat two more…no..not at all..
Let me know down below what is your favorite holiday recipe! I’d love to add a spin on it for the blog.