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.
Bourbon Whipped Cream
1 cup heavy cream
1 – 2 tablespoons confectioner’s sugar, to taste
1 tablespoon bourbon
To use an immersion blender, whip the cream together with sugar and bourbon in a large liquid measuring cup (or other deep, narrow container) instead of a bowl. To avoid spattering, keep the blade submerged, moving the blender up and down to be sure that all of the cream gets mixed, until soft peaks form, about 20 seconds.
If using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. Chilling the whisk (or beaters) and bowl in the freezer for about 15 minutes will help the cream whip quickly and increase its volume. You can make this whipped cream a day in advance, keep covered tightly with plastic wrap in the refrigerator. If liquid separates from the cream, whip it again to incorporate.
It seemed only fitting to pull out my Old Kentucky Home scale
to serve up these Mini Derby Pies. :)
Have a seat at my Off To The Races Derby-Inspired Tablescape, HERE. . .
And enjoy a Sweet Tea Julep, a marriage of two classic Southern drinks,
the mint julep and sweet tea! Ideal to enjoy while watching the Kentucky Derby
or as a cocktail for summer time sipping.
Mini Derby Pies with Bourbon Whipped Cream
- (2) 12-cup regular size muffin pans
- 3 ½ inch or 4” round cookie cutter
- 1 1/2 packages refrigerated pie crusts 3 pie crusts- I got 8 mini pies per pie crust rerolling pie dough scraps
- 1 1/2 cups chopped pecans
- 24 pecan halves for topping pies if desired
- 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
Bourbon Whipped Cream
- 1 cup heavy cream
- 1 - 2 tablespoons confectioners' sugar to taste
- 1 tablespoon bourbon
- Preheat oven to 325° F. Spray 2 muffin tins with nonstick spray.
- Using a 3 ½ inch or 4” round cookie cutter, cut out pie crust and place in circles of dough in muffin tin.
- Sprinkle pecans and chocolate evenly in bottom of 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 it through fine mesh strainer before pouring into your pie shell.)
- Pour filling into prepared piecrust, carefully trying not to overfill. Overfilling will make the mini pies harder to remove from the muffin tin. (I used a 1 ounce cookie/ ice cream scoop to add the filling to the pie crusts.)
- Top each pie once filled with a pecan half.
- Bake at 325° for approximately 25 minutes or until set.
- Cool in pan 5 – 10 minutes, then remove pies from muffin tin to cool completely on wire rack.
Bourbon Whipped Cream
- With immersion blender:
- Whip the cream together with sugar and bourbon in a large liquid measuring cup (or other deep, narrow container) instead of a bowl.
- To avoid spattering, keep the blade submerged, moving the blender up and down to be sure that all of the cream gets mixed, until soft peaks form, about 20 seconds.
- With an electric hand mixer or balloon whisk:
- Beat the cream to the desired consistency
- Chilling the whisk (or beaters) and bowl in the freezer for about 15 minutes will help the cream whip quickly and increase its volume.
- You can make this whipped cream a day in advance, keep covered tightly with plastic wrap in the refrigerator. If liquid separates from the cream, whip it again to incorporate.
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Oh my, those look scrumptious!! Great ideas for Derby day, thank you for sharing~
Have a great day!
These really do look delicious. Do you know, while I use my immersion blender at least once a week, I have never used it to whip cream?! Gosh, this looks so much easier. Where did you find a scalloped 3″ biscuit cutter? I want to make these!
Hi Pattie, I have a graduated scalloped set of biscuit cutters, you can find some here.
Very cute! Believe it or not, this Philly Girl has never had pecan pie, in any shape or form… Gotta correct that! Enjoy the race Mary:@)
Love pecan pie but these look great! Of course they have to be, they have chocolate in them!! Grab you big hat, a mint julep and your pie and take a seat to watch the Derby! Fun, fun, fun!! 😎🌺🐎👒🏇
Hi Mary, I love pecans, chocolate and whipped cream! Now off to find a bottle of bourbon and I’ll have dessert for this weekend! Yum, these look delicious! Linda
Yes, please! I’ll be right over! I’ve got to try that bourbon whipped cream, wow Mary, that sounds good!!
Oh, yum and so cute!
I going to try these for a tea party. Sounds delicious.
These look and sound yummy and your presentation is perfect as always. Love them on the Kentucky scale:)
Those sweet mini pies will be so welcome for the Derby, Mary. With all the kitchen gadgets I have, I do not own an immersion blender. One of these days, I’ll have to get myself one.
I especially love how you’re serving those darling pies on a pretty plate on your vintage scale. Seeing yours in so many of your photos inspired me to buy the one that I have.
These look delicious! Definitely on my “must make” list :-) Thanks for sharing, and your photos are GORGEOUS! Bwg ~~~
OMG….I think I have gained 5 lbs. just by reading this LOL…oh so YUMMY!!! Love the smell of bourbon….and the taste in cooking is awesome!! Will be making these for sure!!
I’m a recent subscriber to your blog and had to tell you how much I am enjoying your posts! I take such pleasure in viewing your tablescapes, decorating ideas and recipes. Seeing another part of the country through your eyes is also a delight and your photography is stunning! Thank you for sharing your artistic flair and inspiring me to find ways to make my home and life a bit more beautiful.
Looks like a great recipe nothing can be a good mock derby pie for Derby week! From Louisville Kentucky wishing you a happy derby weekend!
What a great idea for a tea party:-)
Thanks for sharing:-)
Greetings from Poland:-)
I cannot imagine a celebration of any event or holiday at your home…it must be a wonderful combination of magnificent food and a table set so beautifully that no one would want to move a fork to disassemble a masterpiece!
Perfect dessert for the Derby!
Not a fan of nuts, but such a fan of your styling!
Have you tried freezing them?
No I haven’t.
If anyone freezes or has frozen them, I would love to know how they turned out. I’m a big fan of having my food prepared well before parties and that would make these PERFECT!
Smaller ones freeze well. I would expect the larger one will do the same.
Do you think these could be made ahead and frozen?
I have made this pie every Derby Day at my party, but I have never made any individual pies. Why do you heat the corn syrup, eggs, etc? I have never done that when making a whole pie. Is there some reason for that process?
The mini pies only bake 20 – 25 minutes instead of 55+ minutes like a full size pie, so heating the filling helps the filling set and bake more quickly.
If making these a day ahead do I need to refrigerate them or can they stay room temp until ready to serve?? So excited to try them, in the oven now :)
They will be fine at room temperature until post time tomorrow, enjoy!🐴🐴🐴
Thank you for the awesome recipe! It would be nice if you provided a link for us to print so that we don’t have to print 35 pages. I’ve done a lot of copy/paste to another doc to print easily without all the pictures but it still printed a bunch of pictures. If there is a link, I failed to find it. Thank you.
The printable link is at the bottom of the post and directs you here: https://sites.google.com/site/homeiswheretheboatisrecipes/mini-derby-pies-with-bourbon-whipped-cream
Yes, 2 teaspoons.