These are a little involved, but quite tasty. Warning – the crust is a crumbly one.
1.5 cups flour, plus more for dusting
5 tbsp ground pecans
1.5 tbsp sugar
1/2 tsp salt
1 cup unsalted butter, cold, cut into 1/2 inch pieces
4 tbsp ice water, plus more as needed
1/4 cup unsalted butter
2 oz unsweetened chocolate
1 cup sugar
3/4 cup dark corn syrup
1/2 tsp vanilla extract
6 tbsp bourbon
1/4 tsp kosher salt
1.5 cups pecan halves
For whipped cream
1 cup heavy cream
2 tbsp bourbon
2 tbsp sugar
To prepare pie dough, combine flour, ground pecans, sugar and salt in bowl, whisking well to combine. cut butter into flour mixture until the butter pieces are the size of peas. Sprinkle ice water, 1 tbsp at a time, over flour mixture. Stir and fluff with a fork until shaggy clumps form. Squeeze and test for moisture – if holds together, transfer to a work surface and continue adding water.
Gather together dough, wrap in plastic wrap and chill for 30 minutes. Let come to room temperature for 10 minutes.
Preheat oven to 350. Roll dough into 1/8 inch thick circle (rotating and dusting with flour). Using a 4 inch round cooking cutter, cut 12 circles of dough. Line a muffin cup with a dough round. Refrigerate muffin tin until ready to fill.
Place butter and chocolate on top of a double boiler set to simmer water. Stir until mixture is smooth. Allow to cool slightly.
Whip eggs until frothy, then blend with sugar. Stir in corn syrup, vanilla, bourbon and salt. Pour chocolate mixture into egg mixture and whisk to combine.
Arrange 3-4 pecan halves in the bottom of each muffin tin. Fill with filling 2/3 full.
Bake 25-30 min, until edges are browned and filling is set. Remove and allow to cool for 10 minutes. Remove from tin, using a spatula if needed.
Pour heavy cream into mixer with whip attachment. Add bourbon and sugar and whip until firm peaks form. Add more bourbon if desired. Refrigerate until needed.
Serve slightly warm or at room temp topped with whipped cream.