Mini Derby Pies with Bourbon Whipped Cream

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

Ingredients

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

Preparation

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.

Print Recipe

Mini Derby Pies with Bourbon Whipped Cream

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”.

Prep Time20 mins

Cook Time25 mins

cool time 10 minutes10 mins

Total Time55 mins

Course: Dessert

Cuisine: American

Keyword: bourbon, Kentucky Derby, mini dessert, muffin tin, pecans, pies

Servings: 24 mini pies

Equipment

• (2) 12-cup regular size muffin pans
• 3 ½ inch or 4” round cookie cutter

Ingredients

Pie Ingredients

• 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

Instructions

• 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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