Chocolate-Dipped Pecan Pies

Pecan Pie (makes enough for 1 9″ pie or about 18 minis)

 1 c. dark corn syrup

 1 c. dark brown sugar

 3/4 t. salt

 1/2 T. vanilla

 2 T. brown butter, melted

 1 T. bourbon

 3 eggs

 6-8 oz pecans, toasted and coarsely crushed or chopped

 1 recipe for a double pie crust

1. Preheat oven to 350 degrees. 

2. Spray muffin cups with cooking spray. Line with dough. Spray dough with cooking spray and dock with a toothpick. Line with parchment paper and fill each cup with pie weights, rice or dried beans. Bake for 10 minutes with weights. Carefully remove weights and parchment and bake for another 8-10 minutes. Allow to cool. 

3. Combine first seven ingredients in a medium bowl. 

4. Measure 2-3 T. pecans into each crust, careful not to pack. Spoon 2-3 T. pie filling over pecans, until it nears the top of the crust. 

5. Bake at 350 degrees for 20 minutes or until tops are golden brown. Allow to cool on a rack and remove pies from muffin cups. 

6. Temper chocolate according to instructions above. Dip each pie and invert onto a wire rack. Work quickly so chocolate doesn’t cool and harden. Allow to set. Enjoy!

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