Impress your guests with this easy Bourbon Butterscotch Mini Pecan Pie Recipe this Thanksgiving!
These miniature pies will be gone in just two bites and you’ll look for an excuse to make them way more than once a year.
As you browse Pinterest for pie recipes for Thanksgiving and Friendsgiving this year, you’ve probably come across at least one bourbon pecan pie recipe and at least one butterscotch pecan pie recipe.
But, what about a bourbon butterscotch pecan pie recipe?
Between the vanilla, oak, and caramel flavor from the bourbon, and the sweetness from the butterscotch, this pecan pie recipe is the best of both worlds.
Bourbon Butterscotch Mini Pecan Pie Recipe – Table of Contents
Bourbon Butterscotch Mini Pecan Pie Recipe – Ingredients
Pie Crust
This probably goes without saying! I choose store-bought for this recipe, but you could also make your own pie crust.
Pie Mixture
- Pecans
- Butterscotch Chips
- Bourbon
- Light Brown Sugar
- Granulated Sugar
- Light Corn Syrup
- Vanilla Extract
- Eggs
Bourbon Butterscotch Mini Pecan Pie Recipe – Equipment
- Large and small mixing bowls
- Spatula
- Whisk
- Muffin tin
- Measuring spoons
- Round cookie cutter
- Cooling rack
- Cutting board
- Chef’s knife
How to make this Bourbon Butterscotch Mini Pecan Pie Recipe
At a high level, there are four steps:
Now let’s break it down further:
Step 1: Prep Work
- First, remove the pie crusts from the fridge so they can come to room temperature.
- Next, preheat the oven to 350 degrees.
- Spray a muffin tin with canola oil. (Skip this step if you are using a nonstick mini pie pan).
Step 2: Prepare The Pecan Pie Mixture
- To a large bowl, add the pecans, butterscotch chips, corn syrup, vanilla, sugars, and bourbon and mix to combine.
- In a separate small bowl, whisk the eggs.
- Add the eggs to the pecan mixture.
- Next, mix to combine.
Step 3: Prepare And Bake The Mini Pies
- Roll out two room-temperature pie crusts.
- Cut out nine mini pies from each crust using a cookie cutter (you will need to re-roll the dough after cutting out the first seven mini pies).
- Place 12 mini pie crusts in the muffin tin.
- Cover the remaining six mini pies loosely with plastic wrap on the counter so they don’t dry out.
- Then, fill the mini pie crusts with the pecan pie recipe mixture (about ¾ full).
- Bake the pies for 15-17 minutes.
- Remove the mini pies from the oven and let them sit in the tin for three to five minutes before transferring them to a cooling rack.
Step 4: Repeat With Remaining Pie Crust
- While the mini pies are in the oven, roll out the third room-temperature pie crust and cut out nine mini pies.
- After you have transferred the baked mini pies to the cooling rack and the pan has cooled, then place 12 more mini pie crusts in the muffin tin, add the filling, and bake again.
- You’ll need to repeat this step a total of three times.
FAQs
What if I don’t want to use bourbon?
No problem! Leave the bourbon out of this recipe for an (almost) equally delicious butterscotch pecan pie recipe. If you go this route, use 2 and ⅔ cups of pecans instead of 3 cups.
What Are Substitutions for this Bourbon Butterscotch Mini Pecan Pie Recipe?
- Swap light brown sugar for dark brown sugar to add a toffee or caramel flavor.
- Swap butterscotch chips for chocolate chips if butterscotch isn’t your thing.
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I Want To Hear From You!
What is your favorite type of pie? Do you prefer a slice of pie or a mini pie? Would you make this mini pumpkin pie recipe again?
Share your feedback in the comments section below!
Also, if you made these mini pecan pies, I’d love to see them!
Tag me on Instagram at: @lifestyledbysam_
Bourbon Butterscotch Mini Pecan Pies
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 spatula
- 1 whisk
- 12-cup muffin tin
- 1 round cookie cutter
- 1 cooling rack
- 1 cutting board
- 1 Chefs knife
Ingredients
- 3 Cup Pecans coarsely chopped
- 1 Cup Butterscotch Chips
- 1/4 Cup Bourbon
- 1/2 Cup Light Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Cup Light Corn Syrup
- 1 Tsp Vanilla Extract
- 2 Large Eggs
- 3 Pie Crusts
Instructions
Prep
- First, remove the pie crusts from the fridge so they can come to room temperature.
- Next, preheat the oven to 350 degrees.
- Spray a muffin tin with canola oil. (Skip this step if you are using a nonstick mini pie pan).
Prepare the pecan pie mixture
- To a large bowl, add the pecans, butterscotch chips, corn syrup, vanilla, sugars, and bourbon and mix to combine.
- In a separate small bowl, whisk the eggs.
- Add the eggs to the pecan mixture.
- Next, mix to combine.
Prepare and bake the pies
- Roll out two room-temperature pie crusts.
- Cut out nine mini pies from each crust using a cookie cutter (you will need to re-roll the dough after cutting out the first seven mini pies).
- Place 12 mini pie crusts in the muffin tin.
- Cover the remaining 6 mini pies loosely with plastic wrap on the counter so they don't dry out.
- Then, fill the mini pie crusts with the pecan pie recipe mixture (about ¾ full).
- Bake the pies for 15-17 minutes.
- Remove the mini pies from the oven and let them sit in the tin for three to five to minutes before transferring them to a cooling rack.
Repeat with remaining pie crust
- While the mini pies are in the oven, roll out the third room-temperature pie crust and cut out nine mini pies.
- After you have transferred the baked mini pies to the cooling rack and the pan has cooled, then place 12 more mini pie crusts in the muffin tin, add the filling, and bake again.
- You'll need to repeat this step a total of three times.
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