• Preheat the oven to 325°F.

Make the Bourbon Brown Butter

• In a light-colored, heavy bottomed skillet or saucepan, melt the butter over medium heat, whisking frequently. It will foam and begin to turn golden. As soon as you see little bits of golden milk solids begin to form at the bottom of the pan, take it off the burner. Very carefully (because it will sputter) add a little of the bourbon and whisk it in. Continue adding a bit at a time until all the bourbon has been whisked in. Return the pan to the burner and continue cooking and whisking frequently until you begin to see dark brown bits form in the bottom of the pan and smell a nutty aroma. Take it off the heat and immediately pour the butter into a heat-proof bowl to cool.

Prepare the Mini Pie Shells

• Allow the the pie crusts to sit on the counter for about 10 minutes so they become pliable. Lightly spray a 24-cup mini muffin tin with cooking spray. Dust a work surface with flour. Unfurl one pie crust and use a 2-1/2" round cutter to cut as many circles as you can. (I can get 14 out of one crust). Transfer to the mini muffin tin, pressing the dough into the bottom and sides. Repeat with the other pie crust until all 24 cups are filled. Dock the bottoms with the tines of a fork. Place the entire muffin tin in the fridge to chill.

Make the Filling

• In a large mixing bowl, beat the egg and brown sugar together until well combined. Mix in the flour + salt. Next, mix in the cooled bourbon brown butter and vanilla. Last, fold in the chopped pecans and chocolate chips.

Fill the Shells + Bake

• Spoon 1 level tablespoon of filling into each of the mini pie crusts. Bake for 24 minutes. Remove the muffin tin to a cooling rack for 10 minutes, then pop the pies out and allow them to cool completely on the rack.