Whiskey Walnut Mini Pies

Blogger Angie McGowan of Eclectic Recipes makes boozy mini pies for dessert or a change-of-pace appetizer.

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Servings 24

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( 4 ) Ratings

4 Ratings

5 Stars 25%

4 Stars 25%

3 Stars 25%

2 Stars 25%

1 Stars

Member Reviews ( 3 )

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ingredients 8
Prep Time 15 min
Total Time 45 min

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

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Directions

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.

Nutrition Information

Review & Comments

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SweetScarlet

report Posted Mar. 13, 2013 8:39 AM

These were awesome!! I made them for Christmas instead of Pecan Tassies and they really were so yummy. They're a little time consuming to make, but not hard. The whiskey flavor is subtle enough to not be over powering, but you can taste and smell enough of it to make it delicious. Loved them!

RZilo

report Posted Dec. 23, 2012 11:23 AM

Rolled a little cinnamon and sugar in the dough, and used pecans and the new Crown Royal Maple..just came out of the oven and thumbs up :)

Calvin60

report Posted Dec. 11, 2012 4:18 PM

Extremely delicious. I substituted the whiskey with rum and used pecans, then as my grandmother used to do when making her butter tarts, I seperated the egg and beat the egg white till stiff then folded it into the mix. When baked, it gets a sweet crust on top from the beaten egg white.