Mini Pecan Pies

1 pie crust (store bought or homemade)
1/3 C light corn syrup      
1/4 C brown sugar
1 1/2 T unsalted butter, melted
1 egg, lightly beaten
1/2 tsp vanilla extract
1/2 C chopped pecans

To get started on this recipe, pre-heat the oven to 350 degrees. On a cutting board or clean counter surface, you will want to lightly flour the area before rolling out your pie crust.  Gently roll out the pie crust on the floured surface. With a three-inch cookie cutter or glass, you will want to cut out 12 mini pie crusts.  Generously coat a 12-count muffin pan with nonstick cooking spray and carefully place each piece of pie crust in each muffin cavity. Each piece of crust should come up the sides about halfway in each muffin cavity. In a large mixing bowl, you will want to combine the corn syrup and brown sugar for this mini pecan pies recipe. Add in your melted butter. Add in your beaten egg.  And add in your vanilla extract.  Mix everything together.  Add in the chopped pecans. Mix to coat all the pecans thoroughly. Fill each pie crust with about one tablespoon of filling (the filling should not rise above the edges of the crust). Bake for 25 minutes or until the filling begins to solidify. Cool completely in the pan for ten minutes before removing.