Mini Chocolate Bourbon Pecan Pies Recipes

Steps:

• Heat oven to 375°F. In food processor, place flour, cocoa, 2 tablespoons granulated sugar and the salt. Cover; process, using quick on-and-off motions, until blended. Add shortening. Cover; process, using quick on-and-off motions, until particles are size of small peas. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl. Gather dough into a ball.
• Divide dough evenly among 12 ungreased regular-size muffin cups, pressing dough in bottoms and up sides of cups. Sprinkle pecan halves and chopped chocolate into crust-lined cups. In medium bowl, beat egg, brown sugar, melted butter, corn syrup, maple syrup, bourbon and vanilla with whisk. Spoon mixture evenly into muffin cups, about 4 teaspoons per cup.
• Bake 20 to 25 minutes or until filling is golden and slightly puffed in center. Cool 30 minutes; remove from pan to cooling rack.
• In chilled small bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form. To serve, spoon about 2 tablespoons whipped cream onto each mini pie. Sprinkle with shaved chocolate.

Steps:

• Preheat oven to 325 degrees F (165 degrees F).
• In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
• In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
• Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Steps:

• Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Flatten into a disk. Wrap in plastic; refrigerate until easy to handle, about 1 hour., Preheat oven to 325°. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Beat first seven filling ingredients until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake until crust is golden brown and filling is puffed, 50-60 minutes. Cool completely on a wire rack.

Steps:

• For pastry, in a bowl combine 1 c flour baking powder and salt. In a mixing bowl combine the 1/2 c butter cream cheese and 2 tsp sugar. Mix until well blended, stir in the flour mixture, press firmly into a ball with hands. Divide in half. Set aside 1 half. On a lightly floured surface roll out dough to a 1/8 inch thickness. Lightly spray 2 twelve cup mufin pans with nonstick spray. Cut out 12 2 1/4 inch rounds, I suggest using a cookie cutter or biscuit cutter. Press the rounds evenly into the bottoms and sides of the muffin pan cups. Repeat with remaining dough. Then refridgerate about 10 to 15 minute.
• Meanwhile , in a medium bowl beat the eggs slightly. Stir in the granulated sugar, corn syrup, bourbon, melted butter, and vanilla until blended. Spoon a heaping teaspoonfull of chopped pecans into each pastry lined cup. Top with the corn syrup mixture. Be careful not to put too much, if the cornsyrup mixture goes above the pastry it can stick and be difficult to remove after baking. Bake at 350 degrees for 20- 25 min, until lightly browned and a toothpick comes out clean. Cool , and sprinkle with powdered sugar before serving.
• Enjoy!