I had a get-together to celebrate my new basement yesterday, and because it was Derby day, I had a few Derby-themed items on the menu. I was going to make a Derby pie, but I didn’t want anything I was serving to require utensils. I’ve made bite-sized Boston cream pies before, so I decided it would be a good idea to try the Derby pie in a mini format, too.
I knew some of my party guests had nut allergies, so I wanted to make these without the traditional nuts. If you want to go traditional and use nuts, I’d recommend reducing the amount of chocolate chips.
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Nut-Free Derby Pie Bites
- 3 pie crusts see this post for the recipe I use, but store bought would also be fine
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- ¾ cup sugar
- ¾ cup brown sugar
- 1 tsp vanilla
- 1 tbsp bourbon
- 3 eggs
- 2 10oz packages chocolate chips
- Preheat oven to 350°. Line mini muffin tins with liners, or grease each compartment with butter or cooking spray.
- Cream butter and sugars in a large mixing bowl, using a hand or stand mixer. Add eggs one at a time, beating well after each addition.
- Add vanilla and bourbon and stir to combine.
- In a separate bowl, whisk together flour, baking soda, and salt.
- With the mixer on low speed, add the flour mixture ¼ cup at a time.
- Stir in chocolate chips. Set cookie mixture aside.
- Roll out each pie crust on a floured surface. Use a round 2½ inch (diameter) cookie or biscuit cutter to cut out the dough circles. Press each circle into the muffin tin compartments.
- Press each dough circle into the muffin tin compartments.
- Scoop dough into each pie shell and press down. You want enough in each pie shell so it fills the shell completely once pressed down.
- Bake for 15-20 minutes, or until cookies are on the darker side of golden brown.
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