Begin by preheating the oven to a steady 350 degrees Fahrenheit (175 degrees Celsius). Prepare a 12-cup standard muffin pan by liberally applying nonstick cooking spray to ensure easy release of the pies after baking.

On a clean, flat surface, roll out the pie crusts with a rolling pin to an even thickness. Utilize a circular cookie cutter or the open end of a glass, approximately 3.5 inches in diameter, to cut out 12 circles from the dough. Maximize dough usage by cutting the circles as closely together as possible.

With deliberate and careful motions, press each dough circle into the cups of the prepared muffin pan, making sure the dough extends approximately halfway up the sides of each cup to form a crust.

In a medium-sized, non-reactive mixing bowl, combine the brown sugar, granulated sugar, and melted butter, whisking until well combined. Add the beaten egg, light corn syrup, vanilla extract, and a pinch of salt. Continue to whisk until the mixture is thoroughly combined. Stir in the chopped pecans until evenly distributed throughout the filling.

Distribute the filling among the pie crusts, allotting approximately 1 1/2 tablespoons of filling per crust. Do not overfill, as the filling will expand during the cooking process.

Place the muffin pan in the center rack of the preheated oven and bake for approximately 25 minutes. The pies are done when the centers are set and no longer appear liquid or jiggly upon gentle shaking of the pan.

Remove the pan from the oven and allow the pies to cool completely while still in the muffin pan. This will ensure that the pies retain their shape upon removal.

Once cooled, use a dull knife to gently loosen the pies from the muffin cups. Carefully remove each pie from the pan, taking care to preserve the integrity of the crust.

These mini pecan pies are now ready to be served. They may be presented as is or garnished with a light dusting of powdered sugar or a dollop of whipped cream, if desired. Enjoy your impeccably crafted Mini Pecan Pies.