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Recipe Summary test

prep:
30 mins
cook:
35 mins
total:
65 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the 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 two 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.

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  • 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 piecrusts 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 whipped cream.

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