Preheat the oven to 350º F. Generously butter a regular sized muffin pan. I recommend using butter instead of non-stick cooking spray. Set aside. 

Using a 3 or 4 inch circle cookie cutter, cut out 12 circles from the 2 pie crusts. Using a small amount of flour and a rolling pin, roll each circle until it’s 5 inches in diameter. Place one circle in each muffin well. Use your fingers to press and form the dough to fully cover the well and the sides. 

In a mixing bowl, combine the pecans, brown sugar, maple syrup, egg, melted & cooled butter, vanilla extract and salt. Stir with a spatula until thick. Place about 2 tablespoons of the pecan mixture in each muffin well. The wells should only be about 1/2 to 3/4 full. The pecan mixture will bubble up during baking so be sure not to overfill the muffin pan.

Bake for 20-25 minutes or until the pecan mixture is set and stable on the edges, but slightly jiggly in the middle. Remove the pan from the oven. 

If some of the pecan filling bubbles over the pie crust onto the muffin pan, take a small spatula or butter knife when the pies first come out of the oven and gently loosen it from the pan while the mixture is still warm. 

After the pies have cooled completely in the muffin pan, use the same small spatula or butter knife and gently go around the outside of each muffin well, helping to loosen the pie. Then use the spatula to pop the pies out.