Prep

• First, remove the pie crusts from the fridge so they can come to room temperature.
• Next, preheat the oven to 350 degrees.
• Spray a muffin tin with canola oil. (Skip this step if you are using a nonstick mini pie pan).

Prepare the pecan pie mixture

• To a large bowl, add the pecans, butterscotch chips, corn syrup, vanilla, sugars, and bourbon and mix to combine. 
• In a separate small bowl, whisk the eggs.
• Add the eggs to the pecan mixture.
• Next, mix to combine.

Prepare and bake the pies

• Roll out two room-temperature pie crusts.
• Cut out nine mini pies from each crust using a cookie cutter (you will need to re-roll the dough after cutting out the first seven mini pies).
• Place 12 mini pie crusts in the muffin tin. 
• Cover the remaining 6 mini pies loosely with plastic wrap on the counter so they don't dry out.
• Then, fill the mini pie crusts with the pecan pie recipe mixture (about ¾ full).
• Bake the pies for 15-17 minutes. 
• Remove the mini pies from the oven and let them sit in the tin for three to five to minutes before transferring them to a cooling rack.

Repeat with remaining pie crust

• While the mini pies are in the oven, roll out the third room-temperature pie crust and cut out nine mini pies. 
• After you have transferred the baked mini pies to the cooling rack and the pan has cooled, then place 12 more mini pie crusts in the muffin tin, add the filling, and bake again. 
• You'll need to repeat this step a total of three times. 

Enjoy!