Mini Chocolate Pecan Pies Recipe: Flaky Crust Baked

Instructions:

1. Combine the 1.5 cups flour, 1 tbsp sugar, and 0.5 tsp salt in a large bowl.
2. Cut the 0.5 cup cold cubed butter into the flour using a pastry cutter or your fingers until it looks like coarse crumbs with some pea sized pieces.
3. Drizzle the 4 tbsp ice water over the mixture one tablespoon at a time.
4. Press the dough together until it just holds its shape when squeezed.
5. Chill the dough disc in plastic wrap for at least 30 minutes.
6. Roll the dough out to 1/8 inch thickness on a floured surface.
7. Cut 12 circles using your 3.5 inch cutter.
8. Press each circle into the bottom and up the sides of your ungreased muffin tin.
9. Whisk the 1 large egg, 0.5 cup dark corn syrup, 2 tbsp melted butter, and 1 tsp vanilla until the mixture is silky and uniform.
10. Stir in the 1 cup toasted pecans and 0.5 cup semi sweet chocolate chips manually.
11. Divide the filling evenly among the 12 pastry shells.
12. Bake at 350°F for 25 minutes until the crust is golden and the filling is set but slightly jiggly.
13. Sprinkle the 0.25 tsp flaky sea salt over the tops immediately after removing from the oven.
14. Cool completely in the pan until the tins are cool to the touch before removing.