Rustic Ramekin Pecan Pies with Bourbon
Individual ramekin pecan pies with bourbon are easy to make. Use refrigerated pie crusts to make this “magical” dessert!
It’s story time!
Pull up your carpet square and open your ears (or eyes I guess in this case).
Once upon a time, in a mystical place called internet-land, a girl named Rachel (me) came across a blog called Bev Cooks. This Bev has magical cooking and photography powers and the ability to make you laugh each time you stumble upon her piece of internet-land.
So the young and beautiful princess (just go with me here) named Rachel returned day after day to see what Bev had conjured up.
One day…a cloudy, rainy day just before Thanksgiving, Rachel spotted a recipe for pecan pie.
Could it be?
So Rachel tried to channel Bev’s magical cooking powers and recreate these in her very own kitchen. Rachel’s husband says, “But I do not like pecan pie.”
Rachel says, “Oh that’s nice, but I’m going to try this recipe anyways. IT HAS BOURBON IN IT!”
So into the kitchen she goes.
Pots and pans fly.
Measuring cups fill up…and empty.
An oven gets heated.
And 35 minutes later….POOF!
Turns out bourbon really does make everything better.
Turns out Rachel’s husband does like pecan pie.
Was that anti-climatic? Oh well. Follow this link or keep reading, and make this recipe. Stat! It would be perfect for Christmas dinner! Send me some while you’re at it. Please?
More yummy pies
- 1 package refrigerated pie crust (2 crusts)
- ¼ cup coarsely chopped pecans
- ½ cup maple syrup
- ½ cup dark corn syrup
- 3 tablespoons brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- 2 large eggs, lightly beaten
- 2 egg whites, lightly beaten
- 4 tablespoons semi-sweet chocolate chips
- ¾ cup pecan halves
- Preheat oven to 350°F. Prepare 6 ramekins by lightly spraying with cooking spray.
- Roll out the pie crusts. Using a large cookie cutter, cut out circles that fit your ramekins, and place crust inside each ramekin. Use the leftover dough to create the crust edge. Remember this is rustic. You don’t have to crimp the edges. Freeze for 15 minutes.
- Combine the remaining ingredients, except pecan halves, in a large bowl. Whisk until nicely combined. Pour the pie filling into each ramekin. Top each with 3 pecan halves.
- Bake pies for 35 minutes, or until the center is set. Let cool about 15 minutes before serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 530Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 72mgSodium: 240mgCarbohydrates: 66gFiber: 3gSugar: 49gProtein: 7g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.