Preheat your oven to 350°F.

Grease your muffin tin with butter or oil to prevent sticking.

Roll out your pie crust on a flat surface, then use a 4-inch cookie cutter to cut out 12 circles.

Carefully fit each mini pie crust into the muffin tin cavities, adjusting as needed.

Mix together the chopped pecans, coconut sugar, egg, melted butter, vanilla extract, maple syrup, and sea salt until well combined.

Fill each muffin tin cavity with an equal amount of the filling mixture.

Bake for 22-25 minutes until the filling is set and the crusts are golden brown.

Let the pies cool completely before serving, and store any leftovers in the fridge for up to one week. Enjoy your delightful mini pecan pies!