First Step: Prepare the Pie Crust

1. Make the Pie Dough: In a medium bowl, combine the flour, salt, and sugar. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pea-sized pieces.
2. Add Cold Water: Gradually add ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough. You may not need all the water, so add just enough to bring the dough into a shaggy ball.
3. Chill the Dough: Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps it firm up, making it easier to roll out.
4. Roll Out the Dough: After the dough has chilled, roll it out on a lightly floured surface to about 1/8-inch thick. Using a round cookie cutter or a glass, cut the dough into circles slightly larger than the mini muffin tin cups.
5. Fit the Dough Into Muffin Tin: Press each circle of dough into the cups of a mini muffin tin, gently pressing the dough into the sides and bottom to form small pie shells. If the dough tears, simply patch it with small pieces of leftover dough. Place the muffin tin back in the refrigerator to chill while you prepare the filling.

Second Step: Prepare the Pecan Pie Filling

1. Whisk the Wet Ingredients: In a medium bowl, whisk together the corn syrup, granulated sugar, melted butter, eggs, vanilla extract, and salt until smooth. The sugar should be fully dissolved, and the mixture should have a slightly thick consistency.
2. Add the Pecans: Stir in the pecan halves (or chopped pecans if you prefer smaller pieces) until they are evenly distributed in the filling mixture.
3. Fill the Pie Shells: Carefully spoon the pecan pie filling into each mini pie shell, filling them almost to the top. The pecans will float on top of the gooey filling, creating a beautiful, nutty texture.

Third Step: Bake the Mini Pecan Pies

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure your oven is fully heated before placing the pies inside.
2. Bake the Mini Pecan Pies: Place the muffin tin in the preheated oven and bake for about 15-20 minutes. The pies should be golden brown on the edges, and the filling should be set with a slight jiggle in the center. Keep a close eye on the pies as they bake to avoid over-baking.
3. Cool the Pies: Once baked, remove the mini pecan pies from the oven and allow them to cool in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely. Letting them cool helps the filling set and prevents them from being too runny.

Fourth Step: Serve and Garnish

1. Garnish with Whipped Cream: Once the mini pecan pies have cooled, top them with a dollop of whipped cream if desired. This adds a light, airy contrast to the rich, gooey filling.
2. Drizzle with Caramel Sauce: For an extra indulgent touch, drizzle the pies with homemade or store-bought caramel sauce. The sweetness of the caramel pairs beautifully with the nutty pecan filling.
3. Serve: Serve these mini pecan pies on a platter at your next party or gathering. They’re perfect for individual servings, allowing everyone to enjoy a sweet bite without the need for slicing a larger pie.