Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4
cup dark corn syrup
1/2
cup packed brown sugar
2
eggs
2
tablespoons whiskey
1
tablespoon butter, melted
1/4
teaspoon salt
3/4
cup chopped walnuts
Preparation
Heat oven to 350°F. Spray 24 mini muffin cups or mini tart pans with cooking spray.
Remove pie crusts from pouches; unroll on lightly floured work surface. Using 3-inch round biscuit or cookie cutter, cut 10 rounds from each crust. Reroll scraps and cut an additional 4 rounds. Press rounds in bottoms and up sides of muffin cups.
In medium bowl, mix corn syrup, brown sugar, eggs, whiskey, butter and salt with whisk until blended. Add walnuts; mix well. Spoon 1 tablespoon filling into each crust-lined cup.
Bake 25 to 30 minutes or until crust is golden brown and filling is set. Serve warm or cool.
