In a small bowl, combine the finely chopped pecans, brown sugar, heavy cream and vanilla extract. Stir with a spoon until the mixture is thick, set aside.

In a small pot over low heat, (or in the microwave if you prefer) melt the 3 tbsp of chocolate chips with a tiny bit of vegetable oil. The oil will help the chips melt smoothly and prevent them from scorching. Stir the chocolate occasionally until it’s melted. Set aside and allow it to come to room temperature.

Place a metal mixing bowl and beaters in the freezer - this will be used later to make the chocolate silk filling.

Preheat the oven to 350ºF. Spray a mini muffin pan with non-stick cooking spray. Use a 2.5-3 inch cup or round cookie cutter to cut small circles from the refrigerated pie crust. Carefully place one pie circle into each muffin well, using your fingers to press the dough down into the well. Place 1 tsp of the pecan pie filling into each muffin well. Bake for 8-10 minutes or until the pecan pie filling is bubbling and the pie crust is no longer doughy. Remove them from the oven and allow the mini pies to cool completely.

Remove the metal mixing bowl and beaters from the freezer. Combine the melted chocolate chips and cream cheese in the metal bowl and beat with an electric mixer for 2-3 minutes, or until the cream cheese is soft. Add in the heavy cream and powdered sugar, continue to beat for 4-5 minutes until the mixture has doubled in size and resembles homemade whipped cream.

Place the chocolate silk filling in a piping bag fit with a wilton 1M tip (or similar) and pipe chocolate filling into each mini pie. Top each mini pie with a piped dollop of cool whip and chocolate shavings. Refridgerate until ready to serve.