Stickin’ with pie this weekend, it is pie season after all. Also sticking with simple, because we still need simple, we still need comfort, we still need caramel and we def still need sweatpants (and bourbon)! So here you have it, Mini Maple Bourbon Salted Caramel Pies! Pie perfection in one small package (like me)!
Well, this weekend the temps did drop drastically! Only a few days ago we were gifted with 75-degree weather at the end of October! We have to take the good where we can and we did, I took the doggie for a really long walk. The outdoor dining was bustling (socially distant of course) and just for a few moments life seemed normal. I said to my friend, wow a lot of people out drinking on Tuesday! Go them. She turned to me and said, Diane it’s Thursday…welp and back into the void of the pandemic and the effects on my brain! 😊 Although, it was really a win for me, nice weather and only one more workday!! Woo-hoo!
So, back to these amazingly delicious and easy pies that are good any day of the week! Keeping the stress level down is key right now, so is creating simple, comforting and sensational food to keep your spirits up. These look way more complicated than they are. They are no bake, using Keebler store bought mini graham cracker crusts. Easy homemade caramel (I won’t tell if you buy it though 🙂 ) and a simple pastry cream and whipped cream topping! The longest part is the chill time, that’s it and you can sit on the couch and watch Netflix during that time!
Luscious maple bourbon pastry cream is what your pastry cream dreams are made of.
Can’t stop, won’t stop with the Salted Caramel. Always and forever my fav!
Easy, more dreamy worthy light as air cinnamon whipped cream!
Get on the mini pie express with me this weekend. We create our own special occasions and I say the weekends, being healthy and not working are occasion enough. Bonus, you can eat the whole pie in like 4 bites! So, keep the simple, salted caramel, maple pies (and bourbon and sweatpants) going this weekend and make these babies to treat yourself… you deserve it!
Happy Weekending & Mini Pieing It!
Diane
- Crust:
- Store Bought Mini Keebler Graham Cracker Pie Crusts (see link above for purchase)
- Pastry Cream:
- 1¾ cup whole milk
- ¼ cup heavy cream
- ¾ cup pure maple syrup
- ¼ cup bourbon
- 1 tsp. vanilla extract
- 2 tbsp. corn starch
- 4 egg yolks
- 2 tbsp. unsalted butter cubed
- Salted Caramel:
- 1 cup sugar
- ½ cup heavy cream
- 1 tsp. sea salt
- 1 tsp. vanilla extract
- 4 tbsp. unsalted butter cubed
- Cinnamon Whipped Cream:
- 1 cup heavy cream
- 1 tsp. cinnamon
- 1 tbsp. powdered sugar
- 1 tsp. vanilla extract
- For the Salted Caramel: Can be made 2 weeks ahead
- In large heavy bottom pot over medium high heat add the granulated sugar and stir constantly until completely melted. Don't walk away. Cook until it's a deep amber color, but don't let go too far. Carefully add the heavy cream while stirring. It will bubble up a lot. Stir for another minute. Remove from heat and add the salt, vanilla extract and butter. Stir until the butter is completely melted. Store in heat proof jar. Allow to cool at room temp, then can be stored in the fridge until ready to use.
- For the Pastry Cream:
- In a small saucepan add the maple syrup and bourbon, cook over medium low until reduced to about ½ cup. Remove from heat and set aside. In a medium bowl mix the eggs, milk and cream together until fully combined. Place a fine mesh strainer over another medium bowl and set aside.
- In a medium saucepan, add the corn starch and then slowly whisk in the egg and milk mixture until smooth and no cornstarch clumps remain. Heat over medium heat while continuously whisking until the mixture has thickened. This will take 8 to 10 minutes. Once pastry cream has thickened remove from heat and pour into the bowl through the fine mesh strainer. Add the vanilla extract and the cubed butter. Stir until the butter is completely melted and smooth.
- Carefully pour into the pre-made pie crusts almost to the top. Allow to cool at room temp for about 10 to 15 minutes. Cover and transfer to fridge to chill for at least 4 hours to overnight.
- Once the pastry cream is chilled, add the salted caramel over top.
- If the caramel has been in the fridge, gently heat in the microwave in 10 second intervals until it can be squeezed through a pastry bag. Careful not to over heat. Place about ⅓ cup of the warmed caramel in a small pastry bag. Snip the end and squeeze over each pie until the top is covered. Place pies in the fridge while you prepare the whipped cream.
- For the Whipped Cream:
- While the pies are chilling in the fridge, pop the bowl of a stand mixer along with the whisk attachment into the freezer for about 10-15 minutes.
- Remove bowl from freezer and add the heavy cream, powdered sugar, cinnamon and vanilla extract. Mix on high until firm peaks form. Should only take a few minutes, don't over mix.
- Add whipped cream into a large pastry bag with tip of choice.
- Remove pies from fridge and pipe whipped cream over top of caramel on each pie. Pop back in the fridge for at least an hour or up to overnight. Serve chilled.
- Can be stored fully assembled covered in the fridge for 2 days.
- Enjoy!
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