It’s hard to believe that I’ve been blogging for nearly three and a half years now. I’m still learning and growing with each post, but it’s always nice to look back on older posts and appreciate how far I’ve come.
One post that I love/cringe when I see is my Rum Spiked Pecan Pie. This was my first recipe that I posted involving Sailor Jerry Rum and the first recipe that they shared on their page, bringing thousands of you to Tattooed Martha. As atrocious as the photos are from that post, I leave it there as a solid reminder of my growth and how grateful I am to so many of you and the team at Sailor Jerry for the continued love and support.
I thought this would be the perfect time of year to reprise the recipe, but in miniature form! They pack a punch of decadence with each bite and make the perfect fall treat to enjoy with a tumbler full of Sailor! I borrowed the pie crust recipe from my Mini Pumpkin Pies and you can definitely expect to see both on my Thanksgiving table this year!
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(makes 1 dozen)
Ingredients:
For Pie Crust:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1 1/2 sticks (3/4 cup) unsalted butter, room temperature and cut into small pieces
For Filling:
3 eggs
1/2 cup honey
1/2 cup brown sugar
1/4 cup Sailor Jerry Rum
1/4 cup unsalted butter, melted
1 cup pecans, coarsely chopped
1/4 cup chocolate chips (optional)
Ice cream or whipped cream for serving
Preheat oven to 350 degrees F (176 degrees C) and butter a 12 cup muffin tin.
Combine pie crust ingredients in a large bowl. Using your hands, mix until dough forms into a ball and no flour or powdered sugar is visible.
Place a tablespoon full of dough in each muffin cup and press down with your thumbs, spreading dough up the sides, to form a mini pie shell.
In a separate large bowl, lightly whisk eggs. Stir in honey, brown sugar, rum, melted butter, pecans and chocolate chips. Spoon filling into prepared pie crusts. Be careful not to overfill.
Place in the oven to bake for 25 to 30 minutes or until pie filling is set up. Place muffin tin on a cooling rack for 5-7 minutes. When pan is cool enough to touch, run a butter knife around each pie to loosen it from the sides of the pan. Carefully lift pies out using the butter knife and place directly on the rack to finish cooling.
You can make these the night before, just cover and refrigerate until ready to serve.
Top with a spoonful of whipped cream or vanilla ice cream and serve!
Enjoy!
