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Whiskey Walnut Mini Pies

(4)
  3 reviews
  • 15 min prep time
  • 45 min total time
  • 8 ingredients
  • 24 servings
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Get ready for a winning dessert. Serve these party-ready mini pies to guarantee everyone comes back for more.

Angie McGowan
October 23, 2012

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
3/4
cup dark corn syrup
1/2
cup packed brown sugar
2
eggs
2
tablespoons whiskey
1
tablespoon butter, melted
1/4
teaspoon salt
3/4
cup chopped walnuts

Steps

  • 1 Heat oven to 350°F. Spray 24 mini muffin cups or mini tart pans with cooking spray.
  • 2 Remove pie crusts from pouches; unroll on lightly floured work surface. Using 3-inch round biscuit or cookie cutter, cut 10 rounds from each crust. Reroll scraps and cut an additional 4 rounds. Press rounds in bottoms and up sides of muffin cups.
  • 3 In medium bowl, mix corn syrup, brown sugar, eggs, whiskey, butter and salt with whisk until blended. Add walnuts; mix well. Spoon 1 tablespoon filling into each crust-lined cup.
  • 4 Bake 25 to 30 minutes or until crust is golden brown and filling is set. Serve warm or cool.
  • 1 Heat oven to 350°F. Spray 24 mini muffin cups or mini tart pans with cooking spray.
  • 2 Remove pie crusts from pouches; unroll on lightly floured work surface. Using 3-inch round biscuit or cookie cutter, cut 10 rounds from each crust. Reroll scraps and cut an additional 4 rounds. Press rounds in bottoms and up sides of muffin cups.
  • 3 In medium bowl, mix corn syrup, brown sugar, eggs, whiskey, butter and salt with whisk until blended. Add walnuts; mix well. Spoon 1 tablespoon filling into each crust-lined cup.
  • 4 Bake 25 to 30 minutes or until crust is golden brown and filling is set. Serve warm or cool.

Expert Tips

For an alcohol-free version, omit the whiskey and add 1 teaspoon vanilla.

Bourbon and pecans can be used instead of whiskey and walnuts.

Nutrition Information

No nutrition information available for this recipe
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