Preheat your oven to 350°F (175°C).

Prepare your mini muffin tin by greasing it lightly.

Roll out your pie dough and cut it into small circles.

Press the dough circles into the muffin tin, forming small cups.

In a mixing bowl, combine the chopped pecans, brown sugar, granulated sugar, and salt.

In another bowl, whisk together the corn syrup, eggs, melted butter, and vanilla extract until smooth.

Pour the wet mixture over the dry ingredients and stir until just combined.

Spoon the filling into the prepared pie crusts, filling each about 3/4 full.

Bake in the preheated oven for 20-25 minutes or until the filling is set and the crust is golden brown.

Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack.