Mini Derby Pie

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 cup Corn syrup, dark

• Baking & Spices

  • 1/2 cup Brown sugar, firmly packed
  • 1 cup Chocolate morsels, semisweet
  • 2 tsp Cornmeal
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 24 Pecan
  • 1 1/2 cups Pecans

• Bread & Baked Goods

  • 1 packages 2 pie crusts

• Dairy

  • 1/4 cup Butter

• Beer, Wine & Liquor

  • 1/4 cup Bourbon

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1 packages (2 pie crusts) refrigerated pie crusts (or one recipe Homemade Pie Crust )
• 1 1/2 cups chopped pecans
• 24 pecan halves for topping pies
• 1 cup (6 ounces) semisweet chocolate morsels
• 1 cup dark corn syrup
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1/4 cup bourbon (substitute water if you prefer)
• 4 large eggs
• 1/4 cup butter, melted
• 2 teaspoons cornmeal
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Directions

• Preheat oven to 325° F. Spray two mini muffin pans with nonstick spray. Using a 3 1/2 inch or 4 inch round cookie cutter, cut out circles of pie crust dough and place in the muffin pan.
• Sprinkle pecans and chocolate evenly in bottom of each piecrust; set aside.
• Combine corn syrup, sugar, brown sugar and bourbon in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, for 3 minutes. Remove from heat.
• Whisk together eggs, butter, cornmeal, vanilla and salt. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly.
• Pour filling into prepared pie crusts, taking care not to overfill, since overfilling will make the mini pies harder to remove from the muffin pan. Fill about halfway full (a 1-ounce cookie scooper is a good measurement). Once filled, top each pie with a pecan half.
• Bake at 325° for approximately 25 minutes or until pies are set. Cool in pan 5 – 10 minutes, then remove pies from muffin pan to cool completely on wire rack.