Ingredients
1 unbaked pie crust
3 Tablespoons unsalted butter
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 cup chopped pecans
coarse salt for sprinkling
Instructions
Shape the mini crusts: Place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together if needed. From the circle, cut rounds using a 2.75-inch (7cm) cookie cutter. You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds.
Grease a 24-count mini muffin pan. Nonstick spray is best. Place the dough rounds into greased muffin pan. Press the dough flat into the bottom of the crevice and up the sides. Refrigerate pan for 5–10 minutes as the oven preheats, which helps the mini crusts set their shape.
Preheat oven to 325°F (163°C). Once the dough has briefly chilled, pre-bake the crusts for 7 minutes. This allows the bottom of the crust to be properly baked and not become soggy from the liquidy pecan filling. Turn the oven up to 350°F (177°C).
For the filling: Prepare the filling by melting the butter in a small bowl in the microwave or use the stove. Allow to slightly cool for a few minutes. Whisk the brown sugar, egg, vanilla, nutmeg, and cinnamon together in a medium bowl. Whisk in the melted butter, then the pecans.
Spoon 1–2 teaspoons of the filling into each warm crust. Top with coarse salt.
Bake the filled mini pies for 16–18 minutes. Be careful not to over-bake. Once you see the crust begin to slightly brown, the mini pies are done.
Allow the mini pies to cool completely in the pan before serving. (A spoon helps get them out easily.) For serving, top with a dollop of whipped cream if desired.
Leftovers are great for up to 3 days; store covered at room temperature or in the refrigerator.