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Derby Day Pecan Pies

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 12
Author: Molly


  • Pecan Pie:
  • 2 homemade pie crusts
  • 1/2 cup semi-sweet chocolate chips
  • 2 Tablespoons unsalted butter melted
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup 96g chopped pecans
  • coarse salt for sprinkling
  • Bourbon Whipped Cream:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon bourbon


  • Preheat oven to 350 degrees.
  • If using pre-made crusts, remove from fridge and allow to warm to around room temperature. Lay on well floured surface and cut 6 rounds from each dough, for a total of 12. I used my 1 cup measuring cup.
  • Place the dough into a greased 12-count muffin pan. Press it flat into the bottom of the tins and around sides.
  • To make the filling, melt the butter in a small bowl in the microwave. Allow to cool slightly for a few minutes. In the meantime, whisk the brown sugar, egg, vanilla, nutmeg, and cinnamon together in another medium bowl. Ad the melted butter and whisk together. Stir in pecans.
  • Sprinkle each pie with approximately 8 chocolate chips. Then spoon 1 tablespoon of the filling into each pie on top of the chocolate. Top with coarse salt.
  • Bake pies for 20-24 minutes. Be careful not to overbake. When the pie crust starts to slightly brown, they're done.
  • To make the bourbon whipped cream, combine heavy cream, powdered sugar and bourbon in a large bowl. Using your stand mixer or hand mixer, beat on high until stiff peaks form, about 4 minutes.
  • Allow the pies to cool completely before serving. Top with a dollop of bourbon whipped cream. Store at room temperature or in the fridge for up to three days. Or in the freezer for up to 3 weeks.