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Mini Bourbon Caramel Derby Pies

Yield: 8-mini four inch pies
Author: Maryanne Cabrera

Ingredients

Pie Dough:

  • 3 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 1/2 teaspoon granulated sugar
  • 1 cup unsalted butter, sliced into tablespoons, cold
  • 5 Tablespoon ice cold water

Chocolate Pecan Filling:

  • 8 pieces Ghirardelli dark chocolate bourbon caramel squares*, chopped
  • 1 cup lightly toasted pecans, roughly chopped
  • 1 cup granulated sugar
  • 2 Tablespoons cornstarch
  • 2/3 cup dark brown sugar, packed
  • 1 cup light corn syrup
  • 6 large eggs, lightly whisked
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons vanilla extract
  • 1/4 cup unsalted butter, melted, slightly cooled
  • additional pecans, to top pie as needed

Bourbon Whipped Cream:

  • 1 cup heavy cream, cold
  • 3 Tablespoons powdered sugar
  • 1 Tablespoon bourbon

Instructions

Pie Dough:

  • In a large bowl, whisk together flour, salt, and sugar. Add cold butter pieces. Using a pastry blender or fork, cut the butter into the flour until mixture resembles coarse sand. Add ice cold water and use a spatula to fold mixture together. Do not over mix. Dough will be rather dry and crumbly.
  • Dump shaggy dough onto a lightly floured work surface. Gently knead dough until it sticks together. Divide dough into two equal parts. Shape into flat disks about 1-inch thick. Wrap the two disks in plastic wrap and allow to chill in the fridge for at least 1 hour up to 2 days.
  • Preheat oven to 400 degrees F. Remove pie dough from fridge and allow to sit at room temperature for 5 minutes. Working with one disk at a time, place dough on a lightly floured work surface. Roll dough to a thickness of about 1/8-inch. Place upside down 4-inch pie tins over rolled dough. Cut out rounds, allowing a clearance of about 1 1/2-inches from pie tin.
  • Transfer cut out rounds onto mini pie tins. Crimp, flute, or decorate the edges of the pie as desired. Allow pie doughs to chill in the fridge for 10 minutes before baking.
  • Line each pie with a small piece of parchment paper and fill with weights (or beans). Partially blind bake pie crust for 13-15 minutes until it is a pale golden color. Remove parchment and weights and return pie crusts to oven for another 3 minutes. Remove from oven and allow pie crusts to cool while you prepare filling.

Chocolate Pecan Filling:

  • Reduce oven temperature to 350 degrees F. Set aside chopped chocolate squares and pecans.
  • In a large bowl, whisk together sugar and cornstarch. Add brown sugar, corn syrup, and whisked eggs. Mix until combined. Add salt, vanilla, and melted butter. Continue to whisk together until mixture is smooth.
  • Distribute reserved chopped chocolate and pecans among cooled pie crusts. Gently pour about 1/2 cup of filling over chocolate pecan mixture. Pieces of the chocolate and pecans may float to the top. Arrange additional pecans over the filling as desired.
  •  Bake pies for 40 minutes until pecans on top are toasted and filling is boiling. Remove from oven and allow pies to cool in their tins. Once cooled, unmold pie from tin. Serve pies at room temperature with a dollop of bourbon whipped cream and a roughly chopped Ghirardelli square. Drizzle caramel, if desired.

Bourbon Whipped Cream:

  • In a large chilled bowl, combine cold whipped cream, powdered sugar, and bourbon. Use a hand mixer to whip the cream to soft, fluffy peaks. Cover with plastic wrap and keep chilled until ready to use.

Notes

  • Mini pies can be baked ahead of time. Allow to cool to room temperature. Cover with plastic wrap and store in the fridge for up to 2 days before serving. Serve pies at room temperature.
  • I used these nonstick 4-inch mini pie pans. Recipe can also be used to make two standard 9-inch pies.
  • If using store-bought refrigerated pie crusts, follow package directions for par-baking crusts. You will need enough dough for a standard 9-inch double crust pie.
  • This recipe also works well with a variety of Ghirardelli squares: milk chocolate carameldark chocolate sea salt carameldark chocolate 60%
All images and text ©The Little Epicurean