Mini Derby Pies marry pecan pie with chocolate and a touch of Kentucky bourbon for a winning trifecta! This Bluegrass-inspired recipe is just the right size for “the most exciting two minutes in sports” and to accompany your Mint Julep while watching the Kentucky Derby or as an sweet ending for a party or crowd!
I used a Chocolate-Bourbon Pecan Pie recipe, dividing the filling to make 24 mini pies. To make these pies, you’ll need 3 pie crusts, a 3 1/2 inch or 4 inch round cookie cutter, and (2) 12-cup regular size muffin pans.
We’re fans of mini bites and mini desserts for all occasions, since small bites = more bites :)
Mini Derby Pies with Bourbon Whipped Cream
aka, Mini Chocolate-Bourbon Pecan Pies, recipe adapted from Southern Living
Makes 24 Mini Pies
1 1/2 packages (3 pie crusts) refrigerated piecrusts (I got 8 mini pies per pie crust rerolling the pie dough scraps)
1 1/2 cups chopped pecans
24 pecan halves for topping pies
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon (substitute water if you prefer)
4 large eggs
1/4 cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt
Preheat oven to 325° F. Spray 2 muffin pans with nonstick spray. Using a 3 ½ inch or 4 inch round cookie cutter, cut out circles of pie crust dough and place in in muffin pan.
Sprinkle pecans and chocolate evenly in bottom of each piecrust; set aside.
Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. (If some of your egg bits solidify, pour your filling through a fine mesh strainer before adding into your pie shells.)
Pour filling into prepared piecrusts, taking care not to overfill, since overfilling will make the mini pies harder to remove from the muffin pan. I used a 1 ounce cookie/ ice cream scoop to add the filling to the pie crusts. Once filled, top each pie with a pecan half. Bake at 325° for approximately 25 minutes or until pies are set. Cool in pan 5 – 10 minutes, then remove pies from muffin pan to cool completely on wire rack.
Top your mini pies with a dollop Bourbon Whipped Cream that you can whip up in 20 seconds!
I used my immersion blender to whip up the Bourbon Whipped Cream. If you don’t have an immersion blender, buy one immediately! :) I love my immersion blender which saves time, makes for easy clean up and eliminates the possibility of exploding hot liquids when making soup.
If you don’t have an immersion blender you can use a hand mixer or balloon whisk.