• 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.