Mini Chocolate Bourbon Pecan Pies

Celebrate the Kentucky Derby in style with Mini Chocolate Bourbon Pecan Pies! Bourbon, chocolate and pecans make for a delightfully sweet filling inside a cream cheese crust. Paired with bourbon, these bite-sized pies are the perfect Derby Day treat!

A Mini Bourbon Chocolate Pecan Pie is grabbed from a white platter before serving

2018 update: These mini pies were originally published in April 2015. The photographs, along with the text of this blog post, were updated and republished in April 2018.

As a kid, I was a bit obsessed with horses. I especially loved horse racing.

As a girl growing up in Tennessee, there weren’t many opportunities for me to see races, though my family took a pit stop at Keeneland one summer when we were road tripping to visit family.

That was the closest I ever got to actual racehorses until college, so I was left to my own devices.

Like any child of the 90’s, I was well-versed in programming our VCR to record various television programs. And because I was all about horse racing and had no way to enjoy it in the flesh, I taped every event that was broadcast.

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    I watched these tapes over and over again, enjoying the scenery, the commentary and the sport. I especially loved the coverage of big races — the stakes races leading up to the Triple Crown, the Breeder’s Cup, and, of course, the Triple Crown, beginning with the Kentucky Derby.

    As an adult, I don’t watch near as much horse racing as I did when I was a kid, but I love it all the same.

    And since the Run for the Roses is this weekend, I thought it would be fun to make a sweet treat to celebrate this year’s race.

    Why I love this recipe:

    This is my take on the classic Derby Pie. But please note that since the classic pie that’s served at Churchill Downs is a secret recipe, this is not that. No, no.

    These bite-sized desserts are the perfect combination of salty and sweet and chocolatey.

    Dark chocolate, pecans and Kentucky bourbon sing together in these Mini Bourbon Chocolate Pecan Pies… and they’re baked inside a decadent cream cheese crust, much like Bourbon Pecan Tassies. (They’re a little different, though!)

    I find it hard to go wrong with anything that involves dark chocolate, pecans and bourbon.

    These are especially fantastic for a party because they’re handheld desserts that are easy to eat.

    Also, you can taste the bourbon IN this baked good. And it pairs beautifully with a classic Mint Julep, if that’s something that you’re into.

    More pecan desserts to try: Bourbon Pecan Pie | Pecan Chocolate Chip Cookies | Quebec Maple Pecan Drop Cookies | Toasted Pecan Shortbread Cookies

    The crust of the Mini Bourbon Chocolate Pecan Pies is prepared before filling.

    What you need to make this recipe:

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    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    You’ll also need to grab some ingredients from the store…

    • Cream cheese — there is no substitute for this. It provides creaminess and fat in our pie crust and a lovely springiness. I recommend using full-fat cream cheese for the best flavor.
    • All-purpose flour — this is the base of the crusts for these miniature pies. I have not tried this recipe using a gluten free or whole wheat flour blend.
    • Granulated sugar — also known as white sugar, this adds a little sweetness to the crust itself.
    • Kosher salt — medium-grain kosher salt is what I keep in my kitchen. If you are using table salt, you will need to use less because it is saltier than kosher salt.
    • Ice cold water — this is going to be what binds our dough together. It needs to be cold to prevent gluten from building up in the crust itself.
    • Pecans — a major ingredient in the pie filling, you want to chop yours. If you’re feeling fancy, toast them before adding them to the filling. They’ll add a nice depth of flavor.
    • Chocolate chips — dark chocolate chips are my go-to for any baked good, but you do you. This would be fabulous with semisweet or bittersweet chocolate chips, too.
    • Dark brown sugar — this adds a molasses-forward sweetness to the filling itself. You can use light brown sugar in a pinch.
    • Pure vanilla extract — the real deal stuff really helps the ingredients sing.
    • Unsalted butter — this is my go-to for baking. You can use salted butter, but you will need to use less since it will be adding salt to the recipe.
    • Bourbon — use your favorite reasonably priced bourbon. Do not use fancy sipping bourbon. You will taste it.

    Please note that these mini pies are not true pecan pies in the sense that they do not involve any corn syrup or eggs. Don’t fret, though, because they taste amazing.

    The filling is dolloped into the shells of the Mini Bourbon Chocolate Pecan Pies before baking

    How to make Mini Chocolate Chip Pecan Pies

    Preheat the oven.

    Spray a mini muffin baking pan liberally with nonstick spray. If you do not do this, you will be unable to pop the mini pies out of the tin. Set aside.

    Make Cream Cheese Crust

    Measure the flour, sugar and salt into a bowl. Whisk until combined.

    Use a pastry cutter to cut the cream cheese into the dry ingredients, mixing until the mixture looks like wet sand.

    Slowly drizzle in the water, and stir together with a spoon. Mix until the ingredients just come together. Set aside.

    Mini Bourbon Chocolate Pecan Pies, still in the mini muffin tin, directly after baking on a marble background

    Make the Chocolate Bourbon Pecan Filling and Mini Pies

    Combine the brown sugar, vanilla extract, butter and bourbon in a bowl. Add the chopped pecans and chocolate chips, and give ’em a stir.

    Scoop a tablespoon of the pie dough into your hand. Roll into a ball, then place in the prepared muffin tin.

    Use your thumb to create a large indention in the middle, making sure to let the dough climb the sides of the tin to create circles of dough.

    Repeat until all of the crust has been used and has been pressed into the pan.

    Carefully pour a tablespoon of the filling into the crusts. Be careful not to drizzle too much outside of the crusts, or it will become sticky and stick to the muffin tin, making it challenging to remove them from the tin.

    When all the pies have been filled, place the mini muffin tin on a large baking sheet, and transfer to the preheated oven.

    Bake for 25 minutes, or until the tops of the mini pies have browned slightly. Remove from the oven and let cool completely on a wire rack.

    Enjoy with your beverage of choice! They taste fantastic with a little homemade whipped cream and a sprig of fresh mint on top.

    Mini Bourbon Chocolate Pecan Pies, after baking, on a white platter.

    Erin’s Easy Entertaining Tips

    If you’re hosting a Derby Party at your house this year, these Mini Derby Pies are a total treat that are fabulous for sharing.

    Here are some things I’d do if I were serving these for a gathering:

    • Make the pies 1-2 days in advance and keep them in the refrigerator. Reheat (or let come to room temperature) before serving, and enjoy!
    • Make part of the recipe early. The pie crust can be put together and wrapped in plastic wrap and refrigerated until it’s baking time.
    • Double or triple the recipe. You’ll need a few mini muffin tins if that’s the case.
    Mini Bourbon Chocolate Pecan Pies, after baking, on a white platter.

    Frequently Asked Questions

    What substitutions can I make to this mini pie recipe?

    You can use store-bought pie crust in place of the homemade cream cheese crust if you want to make things faster for yourself. I have found that these from-the-store pie crusts sometimes fall apart. You can cut them into a round with a little cookie cutter.

    What type of chocolate should I add to this pie?

    I love dark chocolate when paired with pecans and bourbon, but you can use bittersweet or semisweet chocolate.

    Several Mini Bourbon Chocolate Pecan Pies sit on a white platter, ready for serving

    Tips and Tricks for making the BEST Mini Bourbon Chocolate Pecan Pies

    • This recipe calls for a homemade Cream Cheese Crust that comes together easily and quickly (and can be made in advance — more of this in the recipe card below), but you can swap out a store-bought crust if you’d prefer.
    • Don’t add extra bourbon to the pies. I’ve done it, and while it’s wonderful, it can be overwhelming. We’ve found the amount the recipe calls for is the perfect balance for bourbon lovers and those who aren’t fans.
    • Be careful when you drizzle the filling into the crust. If you overfill them, they could bubble over and make your muffin tin sticky.
    • Make Ahead Tip: These beauties can last 1-2 days in the refrigerator after baking! Bake ’em a day or two before your party, and the day of, let them come to room temperature (or reheat in the toaster oven!) before guests arrive for the ultimate treat.

    Other AWESOME Derby Day Treats

    Looking for some more chocolate and bourbon desserts? Don’t miss Chocolate Bourbon Pecan Hand Pies, Bourbon Pecan Brownies or Chocolate Chip Brownies with Bourbon and Pecans! They are all fabulous with crowds.

    Looking to serve a festive drink? Learn How to make a Mint Julep, then make twists on it in the form of Blueberry Mint Juleps and Peach Julep Popsicles.

    Just interested in these bite-sized pies?

    Here’s how I made these beauts:

    A bitten-into Mini Bourbon Chocolate Pecan Pie is held in hand before being enjoyed.

    Mini Chocolate Bourbon Pecan Pies

    Erin Parker, The Speckled Palate
    Celebrate the Kentucky Derby in style with Mini Chocolate Bourbon Pecan Pies! Bourbon, chocolate and pecans make for a delightfully sweet filling inside a cream cheese crust. Paired with bourbon, these bite-sized pies are the perfect Derby Day treat!
    4.50 from 10 votes
    Servings 24 mini pies
    Calories 109 kcal
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes

    Ingredients
      

    Crust

    • 4 oz. cream cheese softened and cut into ½" cubes
    • 1 ½ cups all-purpose flour 180g
    • ¼ cup granulated sugar
    • ½ teaspoon kosher salt
    • ¼ cup ice cold water plus additional, depending on how the dough comes together

    Filling

    • ½ cup chopped pecans
    • ½ cup dark chocolate chips
    • 6 tablespoons dark brown sugar
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons unsalted butter melted and cooled
    • 2 tablespoons bourbon

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Instructions
     

    • Preheat the oven to 350°F. Spray a mini muffin baking pan liberally with nonstick baking spray. Set aside.

    Make the Crust

    • Measure out the flour, sugar and salt into a medium-sized bowl. Whisk until combined and set aside.
    • Use a pastry cutter to cut the cream cheese into the dry ingredients. Mix until the mixture looks like wet sand.
    • Slowly drizzle in the water, and stir together with a spoon, stirring until the ingredients just come together. Set aside.

    Make the Filling

    • Combine the brown sugar, vanilla extract, butter and bourbon in a small bowl. Stir to incorporate them. Add the pecans and chocolate chips, and stir until combined. Set aside.

    Prepare and Bake the Mini Pies

    • Scoop a tablespoon of the dough into the palm of your hand. Roll into a ball, then set in the prepared muffin tin. Use your thumb to create a large indention in the middle, making sure to push the dough up the sides of the tin to create the sides of the pie. Repeat until all of the crust has been used and is in place.
    • Carefully drizzle a tablespoon of the filling into the crusts. Be careful not to drizzle too much outside of the crusts, or it will become sticky and stick to the muffin tin.
    • When all the pies have been filled, place the mini muffin tin on a large baking sheet, and transfer into the preheated oven.
    • Bake for 25 minutes, or until the tops have browned slightly, then remove from the oven and let cool before eating.
    • Enjoy with your beverage of choice!

    Notes

    Make Ahead Party Tip: These mini pies can be made 1-2 days in advance and kept in the refrigerator. Reheat (or let come to room temperature) before serving, and enjoy!
    You can make the pie crust in advance, too. When it's made, wrap in plastic wrap and refrigerate. Let the dough warm up a little before rolling it into balls and shaping in the mini muffin tin.

    Nutrition

    Serving: 1mini pieCalories: 109kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 8mgSodium: 61mgFiber: 1gSugar: 7g
    Keyword baking, chocolate, chocolate chips, chocolate dessert, dessert, dessert recipe, desserts, Kentucky Derby dessert, Kentucky Derby desserts, Kentucky Derby inspiration, Kentucky Derby recipes, mini pies, pecan, pecan recipe, pecans
    Course Desserts & Sweet Treats
    Cuisine American
    Tried this recipe?Let us know how it was!
    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    4 Comments

    1. I love horses, but I’m not too keen on horse racing. I do however love all the little snacks and bites that come with each racing season party 🙂 Our big horse race is in November – The Melbourne Cup. It’s always run on a Tuesday and the whole office stops to watch the race on one of the big screens in our meeting room!
      These gorgeous mini derby pies are beautiful and tempting bite size treat, and the combination of chocolate, pecans and bourbon has my mouth watering!

    2. Ahhhhh Erin! You know the way to my heart, and it’s with small, mini versions of stuff! <3 These have to be divine! My fave flavors in a poppable pie – yum! I have to work all weekend, so I won't get to see the race, but I would totally celebrate with a plate of these anyway. 🙂

      1. Hey Dan! I’ve never tried this recipe with a regular-sized muffin tin, but it *should* work… As far as alterations, the bake time will be longer. Bake them for the original time as specified in the recipe, then check on them and add time until they’re baked through. (It’ll take some watching on your end so that they don’t overcook.) The total number will also be less since the mini pies will be larger. If you give this a go, will you let me know how they turn out? Thank you and happy holidays!

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