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Whiskey Walnut Mini Pies

Whiskey Walnut Mini Pies
  • Prep 15 min
  • Total 45 min
  • Ingredients 8
  • Servings 24
Get ready for a winning dessert. Serve these party-ready mini pies to guarantee everyone comes back for more.
By Angie McGowan
Updated October 23, 2012


  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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


  • 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.

  • For an alcohol-free version, omit the whiskey and add 1 teaspoon vanilla.
  • Bourbon and pecans can be used instead of whiskey and walnuts.

No nutrition information available for this recipe
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