Mini Bourbon Pecan Pies Recipe

Make dough

In a medium bowl whisk together 1.25 cups all-purpose flour, 1/4 tsp salt, and 1 tsp granulated sugar. Add 6 tablespoons cold cubed unsalted butter. Use a pastry cutter or your fingertips to cut the butter into the dry ingredients until mixture resembles coarse crumbs with some pea-size pieces remaining.

Add water and chill

Sprinkle 3 tablespoons ice water evenly over the flour-butter mixture, tossing gently with a fork after each addition until the dough just comes together when pressed (do not overwork). Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes while you prepare the filling.

Roll and shape

Preheat oven to 350°F (175°C). Lightly flour a work surface and roll the chilled dough to about 1/8" (3 mm) thickness. Using a 3 1/2–4 inch round cutter (or a cup), cut 6 rounds. Gently press each round into a standard muffin tin or into six 3-inch tartlet pans, letting excess hang over if needed; trim or flute edges for a neat rim. Prick bottoms lightly with a fork to prevent large bubbles.

Blind bake (optional)

For a slightly crisper crust, line each shell with a small square of parchment and fill with pie weights or dried beans. Bake shells for 8 minutes, remove weights and parchment, then bake 3–4 minutes more until just set but not browned. If you prefer a softer finished crust, skip blind baking and bake filled shells as directed below (an extra 2–4 minutes may be needed).

Prepare filling

In a medium bowl whisk the egg until blended. Add 1/2 cup light corn syrup, 1/3 cup packed brown sugar, 1 tablespoon melted butter, 1 tablespoon bourbon, 1/2 tsp vanilla extract, and 1/8 tsp kosher salt. Whisk until smooth and sugar is mostly dissolved.

Assemble pies

Place about 2 tablespoons of coarsely chopped pecans into each prepared crust (reserve a few for top garnish). Pour or spoon the filling mixture evenly over the pecans — each tartlet will take roughly 2 to 3 tablespoons of filling. Gently tap the pan on the counter to level the filling and remove any air pockets.

Bake

Bake tartlets in the preheated 350°F (175°C) oven for 18–22 minutes, or until the filling is set but still has a slight jiggle in the center and the tops are bubbling and golden. If you did not blind bake, watch that the crust edges do not over-brown; shield with foil if necessary during the last 5 minutes.

Cool

Remove the tartlets from the oven and let them cool in the pan on a wire rack for about 30 minutes. The filling will finish setting as they cool. After 30 minutes, run a thin knife around edges and transfer to a rack to cool completely (or serve warm).

Top each mini pie with a dollop of whipped cream or a small scoop of vanilla ice cream just before serving. Sprinkle with sliced toasted pecans and dust lightly with powdered sugar if desired. Store leftover mini pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days; reheat briefly in a warm oven before serving to refresh the crust.