There isn't a dessert that is as quintessentially Kentucky as the Chocolate Nut Pie. It is adored by locals, southerners, and tourists from near and far!
You’ll find many versions of this Kentucky Chocolate Nut Pie around the Commonwealth of Kentucky, as it is an integral part of our cuisine. Though it’s easy to purchase out and about, it’s even easier to make at home! As such, I’m thrilled to be sharing my Mini Chocolate Nut Pie Recipe with you today. The secret to my recipe is two-fold. Firstly, I use Rivulet Pecan Liqueur in the batter. Secondly, instead of using either pecans or walnuts… I use both!
Kentucky Mini Chocolate Nut Pie Recipe
JC’s note: the addition of Rivulet really brings out the flavor of both the pecans and the walnuts. Give it a try and you won’t be disappointed!
- Food processor (optional, for chopping nuts)
- .5 c Pecans chopped
- .5 c Walnuts chopped
- 2 tbsp Rivulet Pecan Liqueur
- 2 Eggs
- .5 c Brown Sugar
- 1 tbsp flour
- 1/3 c White Karo Syrup
- 1/4 stick Unsalted Butter melted
- 1 tbsp Vanilla
- 1 pinch Kosher Salt
- Frozen Phyllo Cups/Shells
- Preheat oven to 400F.
- Combine all dry ingredients and mix. Add in wet ingredients and incorporate well. Beat the mixture until it turns caramel in color.
- Using a spoon, place pie mixture into phyllo cups/shells.
- Bake for 15-20 minutes, or until the top is bubbly and a toothpick comes out clean.
- Serve and enjoy!
Mini Chocolate Nut Pie: The Ingredients
About Rivulet Pecan Liqueur
Rivulet® Artisan Pecan Liqueur is handcrafted in Louisville, KY. Rivulet starts with a 2-year-old, barrel-aged brandy. They then use a proprietary process to obtain the exquisite pecan essence, which I know y’all will love. It’s a deep flavor — one that is signature to the brand — and I can’t get enough of it.