Whiskey Walnut Mini Pies

By MarieR

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 3/4 cup dark corn syrup
• 1/2 cup packed brown sugar
• 2 eggs
• 2 tablespoons whiskey
• 1 tablespoon butter, melted
• 1/4 teaspoon salt
• 3/4 cup chopped walnuts

Details

Servings 1
Preparation time 15mins
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Spray 24 mini muffin cups or mini tart pans with cooking spray.

Remove pie crusts from pouches; unroll on lightly floured work surface. Using 3-inch round biscuit or cookie cutter, cut 10 rounds from each crust. Reroll scraps and cut an additional 4 rounds. Press rounds in bottoms and up sides of muffin cups.

In medium bowl, mix corn syrup, brown sugar, eggs, whiskey, butter and salt with whisk until blended. Add walnuts; mix well. Spoon 1 tablespoon filling into each crust-lined cup.

Bake 25 to 30 minutes or until crust is golden brown and filling is set. Serve warm or cool.