Bourbon Pecan Pie Tartlets with Salted Caramel & Chocolate

Growing up I remember my Mother and Grandmother making pecan pies every holiday! The smell of the Pecans roasting in that syrup mixture really lit the house up with a lovely fragrance. If you are looking for a way to put a spin on the traditional Pecan Pie, this is the Recipe for you. I hope you enjoy these beauties, as much as I did!

Jamiah xoxo

I used a glass mixing bowl to mix all my ingredients.DSC02854

Then Poured them into the unbaked pie crust lined tartlet pans.


Before going into the oven.


After coming out of the oven and topped with chocolate drizzle.fullsizeoutput_3221


Bourbon Pecan Pie Tartlets with Salted Caramel & Chocolate drizzle

1 cup of Dark Brown Karo Syrup
1/2 Stick of Melted Butter
1/2  Cup of Sugar
2 Eggs
1 1/2 Cups of Chopped Pecans
2 Tb of Bourbon (whiskey)
1 Teaspoon Almond Extract
1 Teaspoon Vanilla Extract
2 Tb Flour
Pack of refrigerated Pie Crust
Salted Caramel Sauce (Recipe Below)
Chocolate Drizzle (Recipe Below)

-Preheat oven to 350 degrees
-In a mixing bowl, combine the melted butter, sugar, syrup, eggs, flour, almond & vanilla extract and the bourbon. Mix well
-Stir in the pecans and set aside.
-Line tart pans with unbaked pie crust dough
-Using a fork, poke holes into the bottom of each to pie crusts
-Place the pans on a baking sheet to keep any spillage from falling into the oven
-Pour the mixture into the pans
-Bake for about 25-30 minutes. While baking, make the Salted Caramel Sauce and the Chocolate Drizzle

Salted Caramel
1 cup of Sugar
1/4 cup of water
1/2 cup of warm heavy whipping cream
2 Tb of butter
Kosher salt to taste

-In a small sauce pot on medium high heat, mix the sugar and water and let cook without stirring for about 10 minutes or until Amber brown.
-Whisk in warm whipping cream and let cook for another minutes
-add in butter and salt

Chocolate Drizzle
-Take a 1/2 stick of a semi sweet chocolate baking bar and 1 Tablespoon of butter and melt it in the microwave in 30 second intervals into smooth. Be careful not to burn

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