MINI BOURBON CHOCOLATE PECAN PIES
- ¾ cup pecans, toasted and chopped
- 3 tablespoons dark brown sugar
- 3 tablespoons + ¼ cup dark or light corn syrup, divided
- 1-2 tablespoons bourbon
- 1 egg
- 2 teaspoons melted butter
- ¼ teaspoon vanilla
- pinch of kosher salt
- 2 tablespoons bourbon
- 1 package, 15 count mini-phyllo shells
- 4 ounces semi-sweet chocolate
- ½ cup heavy cream
- ¼ cup dark corn syrup
Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper.
In a medium bowl add pecans, brown sugar, 3 tablespoons corn syrup, bourbon and egg. Mix together. Slowly add in melted butter, vanilla paste and a pinch of kosher salt. Mix together until fully combined.
Lay out mini shells onto prepared baking sheet and add 2 teaspoons pecan filling per shell. Bake for about 15-20 minutes until set.
In the meantime, place the chocolate in a bowl. In a small saucepan, combine the cream and ¼ cup corn syrup and bring to a simmer (do not boil). Pour the hot cream over the chocolate and allow to sit for 4 minutes, or until chocolate has melted. Whisk to combine. Use right away or store in a glass jar with lid (sauce will keep in refrigerator up to 2 weeks).
Drizzle mini pies with chocolate.
*Omit bourbon for non-boozy pies