Whiskey Walnut Mini Pies

Get ready for a winning dessert. Serve these party-ready mini pies to guarantee everyone comes back for more.

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  • prep time 15 min
  • total time 45 min
  • ingredients 8
  • servings 24
Recipe by 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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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