Yield 34 Mini Pies
Prep Time 20 Minutes
Total Time 45 Minutes
- 6 Tbsp unsalted butter
- 1¾ cup Nate’s 100% Pure Honey, divided
- 2 premade, refrigerated pie crusts
- 3 large eggs, at room temperature
- 1 Tbsp bourbon
- 1 tsp vanilla extract
- 1 cup roasted, salted pecan pieces
- ½ – 1 tsp kosher salt
Directions
In a medium saucepan, melt the butter and cook, swirling occasionally, until the butter browns slightly and smells nutty. Whisk in 1 cup of honey and allow to cook until the mixture thickens into a syrup. Remove from heat and allow to cool.
Meanwhile, cut the pie crusts into equal pieces, you should have 16-17 pieces of dough per pie crust. Roll into circles and then press into greased mini muffin tins, creating mini pies with the dough. Prick the bottom and sides with a fork and place the muffin tins in the freezer while you prepare the rest of the filling.
Heat oven to 350°F.
In a mixing bowl, combine the remaining ¾ cup of honey, eggs, bourbon and vanilla extract, and whisk. Add in the cooled honey butter mixture and stir until completely combined.
Remove the muffin tins from the freezer and place the pecan pieces in the bottom of the mini pies, then pour over the filling. Sprinkle with kosher salt and bake for 15-18 minutes or until the pie crust browns slightly. Gently remove the pies and cool on a cookie rack completely before serving.
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