Bourbon Chocolate Hazelnut Mini-Pies

This is a fun and tasty alternative to traditional pecan pie.  You can still enjoy the sweet, nut flavors but the addition of chocolate and bourbon adds a southern decadence.  A sweet dessert to any dinner and especially complimentary to my Bourbon & Bison Dish for your man.

Ingredients - makes 6 mini-pies:  

1 pkg. frozen pie crust dough (comes with 2 pieces, but you may only need to use one depending on muffin tin size)

1/4 cup light corn syrup (I use agave nectar)

1/4 cup sugar (I use Truvia)

1 eggs

1 tbsp. butter, melted

1/2 tsp. vanilla extract

1/4 cup bourbon

1/2 cup of milk chocolate chips

1/4 cup hazelnuts, peeled and chopped small

Spray olive oil

1. Preheat oven to 350 degrees F.
2. Spray 6 of the cups in your muffin pan with spray oil, making sure bottom and walls are well coated.
3. Unroll 1 piece of pie crust dough.
4. Cut smaller circles out of the dough (I used a glass with the diameter of about 3.75") and shape into the greased muffin tin cups.
5. In a large bowl, mix corn syrup, egg, sugar, butter, vanilla extract, chocolate chips, hazelnuts and bourbon thoroughly.
6. Fill each cup with the filling mixture about 3/4 of the way; pies will bubble up.  Ensure that each cup is an even mixture of chocolate and nuts, you may need to re-stir each time you spoon a cup.
7. Lay leftover pieces of pie dough over as a lattice (optional).
8. Bake for 35-40 minutes or until pie filling becomes solid.  If the tops begin to burn, cover with a piece of tin foil.
9. Remove from oven, and let cool.  You may need to use a knife to loosen the edges to remove from muffin tin to serving dish.
10. Recommend to serve with vanilla bean ice cream and whipped cream...Enjoy!