Pecan pie gets a decadent, boozy upgrade with a bit bourbon and plenty of rich chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 18
Steps:
- Heat oven to 375°F. In food processor, place flour, cocoa, 2 tablespoons granulated sugar and the salt. Cover; process, using quick on-and-off motions, until blended. Add shortening. Cover; process, using quick on-and-off motions, until particles are size of small peas. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl. Gather dough into a ball.
- Divide dough evenly among 12 ungreased regular-size muffin cups, pressing dough in bottoms and up sides of cups. Sprinkle pecan halves and chopped chocolate into crust-lined cups. In medium bowl, beat egg, brown sugar, melted butter, corn syrup, maple syrup, bourbon and vanilla with whisk. Spoon mixture evenly into muffin cups, about 4 teaspoons per cup.
- Bake 20 to 25 minutes or until filling is golden and slightly puffed in center. Cool 30 minutes; remove from pan to cooling rack.
- In chilled small bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form. To serve, spoon about 2 tablespoons whipped cream onto each mini pie. Sprinkle with shaved chocolate.
Nutrition Facts : Fat 5, ServingSize 1 Pie, TransFat 0 g
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