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Mini Chocolate Bourbon Pecan Pies

Celebrate the Kentucky Derby in style with Mini Chocolate Bourbon Pecan Pies! Bourbon, chocolate and pecans make for a delightfully sweet filling inside a cream cheese crust. Paired with bourbon, these bite-sized pies are the perfect Derby Day treat!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 24 mini pies
Calories: 109 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 4 oz. cream cheese softened and cut into ½" cubes
  • 1 ½ cups all-purpose flour 180g
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • ¼ cup ice cold water plus additional, depending on how the dough comes together
Filling
  • ½ cup Chopped Pecans
  • ½ cup dark chocolate chips
  • 6 tablespoons dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter melted and cooled
  • 2 tablespoons bourbon

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Spray a mini muffin baking pan liberally with nonstick baking spray. Set aside.
Make the Crust
    Cup of Yum
  1. Measure out the flour, sugar and salt into a medium-sized bowl. Whisk until combined and set aside.
  2. Use a pastry cutter to cut the cream cheese into the dry ingredients. Mix until the mixture looks like wet sand.
  3. Slowly drizzle in the water, and stir together with a spoon, stirring until the ingredients just come together. Set aside.
Make the Filling
  1. Combine the brown sugar, vanilla extract, butter and bourbon in a small bowl. Stir to incorporate them. Add the pecans and chocolate chips, and stir until combined. Set aside.
Prepare and Bake the Mini Pies
  1. Scoop a tablespoon of the dough into the palm of your hand. Roll into a ball, then set in the prepared muffin tin. Use your thumb to create a large indention in the middle, making sure to push the dough up the sides of the tin to create the sides of the pie. Repeat until all of the crust has been used and is in place.
  2. Carefully drizzle a tablespoon of the filling into the crusts. Be careful not to drizzle too much outside of the crusts, or it will become sticky and stick to the muffin tin.
  3. When all the pies have been filled, place the mini muffin tin on a large baking sheet, and transfer into the preheated oven.
  4. Bake for 25 minutes, or until the tops have browned slightly, then remove from the oven and let cool before eating.
  5. Enjoy with your beverage of choice!

Notes

  • Make Ahead Party Tip: These mini pies can be made 1-2 days in advance and kept in the refrigerator. Reheat (or let come to room temperature) before serving, and enjoy!
  • You can make the pie crust in advance, too. When it's made, wrap in plastic wrap and refrigerate. Let the dough warm up a little before rolling it into balls and shaping in the mini muffin tin.

Nutrition Information

Serving 1mini pie Calories 109kcal (5%) Carbohydrates 13g (4%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Cholesterol 8mg (3%) Sodium 61mg (3%) Fiber 1g (4%) Sugar 7g (14%)

Nutrition Facts

Serving: 24mini pies

Amount Per Serving

Calories 109

% Daily Value*

Serving 1mini pie
Calories 109kcal 5%
Carbohydrates 13g 4%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Cholesterol 8mg 3%
Sodium 61mg 3%
Fiber 1g 4%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.