Set the oven to 350°F.

Spread a little flour on a clean surface and roll out the pie dough into a circle that’s 12 inches in diameter. Cut out 12 circles from the dough using a glass or cookie cutter about 3 inches in diameter. Set one dough square into each well of a 12-cup muffin tin, making sure the dough barely reaches the top of the well (you may need to stretch the dough just a bit). While you are preparing the filling, place the muffin tin in the fridge.

Combine the corn syrup, brown sugar, melted butter, egg, and vanilla extract in a bowl, and stir until smooth. Stir in the chopped pecans. Take the muffin pan out of the fridge. Divide the filling (approximately 1 tablespoon each) among the 12 muffin wells, making sure that the filling does not overflow out of the cups.

Bake for approximately 25 minutes at 350°F, or until the filling is set. Take the muffin tin out of the oven and let the pies sit in the pan for approximately ten minutes to cool. Remove the mini pecan pies from the muffin tin carefully and place them on a wire rack to cool completely.