Categories: Pie-Cobbler- Tarts
Ingredients
- 1 cup (4oz.) hopped walnuts, plus 12 halves
- 2 unbaked piecrusts (homemade or bought not in pie pans)
- Flour, for dusting
- 2 large eggs
- 2/3 cup (packed) light brown sugar
- 1/2 tsp. salt
- 1 stick (4oz.) unsalted butter, melted and cooled
- 1/4 cup cornstarch
- 2 Tbsp. bourbon
- 1/2 tsp. pure vanilla extract
- 3/4 cup mini chocolate chips
- Sweetened whipped cream, for topping
Directions
- Preheat oven to 325 degrees. Spread 1 cup chopped walnuts on a rimmed baking sheet. Bake until lightly browned 5 to 8 minutes. let cool. Roll each crust out on a lightly floured surface into tow 12-inch circles. Using a 4-inch round biscuit cutter, cut out 12 circles. Working with 1 round at a time. crimp the edges by pinching together about every half inch then gently press into the cups of a 12-cup muffin pan coated with cooking spray.
- In a medium bowl, whisk the eggs, brown sugar and salt until smooth. Whisk in the butter, cornstarch, bourbon and vanilla. Stir in the toasted walnuts.
- Divide the chocolate chips among the pie crusts in the muffin pan, then fill each with the walnut mixture (about 2 Tbsp. each). Top each with a walnut half.
- Bake the pielettes until the filling feels set when gently pressed, about 30 minutes. Let cool in the pan. Run a knife around the edges to release pielettes from the pan. Transfer to a platter. Top with whipping cream.