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Whiskey Walnut Mini Pies

  • Prep 15 min
  • Total 45 min
  • Ingredients 8
  • Servings 24
  • Pinterest
    65
  • Save
    1K
  • Print
    267
  • Facebook
    7
  • Email
    22

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

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

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  • 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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