Note: To print recipe without the recipe index on the sidebar, scroll all the way down the bottom for the 'print page' option.
https://homeiswheretheboatis.net/2015/04/29/mini-derby-pies-with-bourbon-whipped-cream/
Makes 24 Mini Pies
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
Preparation
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. I used a 1 oz cookie scoop to help fill the shells. 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
1 cup heavy cream
1 - 2 tablespoons confectioners' sugar, to taste
1 tablespoon bourbon
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.