First, in a large mixing bowl, cream together ½ cup unsalted butter and 3 ounces cream cheese until light and fluffy. This mixture forms the base of your crust, so take your time to get it just right. Look for a light, airy texture that makes it easy to incorporate the remaining ingredients.
Next, stir in 1⅛ cup all-purpose flour and ¼ teaspoon salt just until the dough forms. Be careful not to overmix; you want to keep that tenderness in the crust!
Now, wrap the formed dough in plastic wrap, shaping it into a log. Place it in the refrigerator for at least 1 hour. This chilling time is essential for firming up the crust, making it easier to handle later.
While the dough chills, let’s prepare the filling. In another large mixing bowl, combine ½ cup brown sugar, ¼ cup light or dark corn syrup, 1 egg, and 1 tablespoon melted butter. Beat this mixture until it's well combined, creamy, and smooth.
Add ¼ teaspoon salt, ½ teaspoon vanilla extract, ¾ cup chopped pecans, and ½ cup semi-sweet chocolate chips (if you’re using them) to the filling. Stir gently until everything is evenly distributed.
Now it’s time to preheat your oven to 350°F (175°C). This ensures that your pies bake evenly and thoroughly.
Grease a muffin tin with cooking spray to prevent sticking. This step is crucial, as the last thing you want is to lose your lovely pies!
Remove the chilled crust from the refrigerator. Cut the log in half, and then each half into halves again so you have four sections. Slice each section into three equal parts, giving you a total of 12 individual crusts.
Press each crust into the muffin tin, working it up the sides to form a small cup for your filling. Take your time to ensure an even thickness throughout.
Carefully divide the pecan filling mixture evenly among the twelve crusts, topping each with a pecan half for a beautiful presentation.
Bake the pies in your preheated oven for about 30 minutes or until the crusts are golden brown and the filling is set. Keep an eye on them to avoid over-baking!
Once baked, let them cool in the muffin tin for at least ten minutes. To remove, gently slide a knife down the outside of each pie and lift them out carefully. Enjoy the delicious rewards of your hard work!
