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Whiskey Walnut Mini Pies

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

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    For an alcohol-free version, omit the whiskey and add 1 teaspoon vanilla.
  • tip 2
    Bourbon and pecans can be used instead of whiskey and walnuts.

Nutrition Information

No nutrition information available for this recipe
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