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Preheat your oven to 350°F then spray nonstick spray in each cavity of your muffin tin. You can also add a strip of parchment paper to make it easier to pull them out once they're done.
Roll out the pie crust into a 12-inch circle on a lightly floured surface. Using a 3-inch cookie cutter cut out 12 little circles to make the mini crusts. Repeat the process with the second pie crust. You will most likely have to reroll the leftover pie crus until you can make enough for 24.
Press those crusts into each cavity of the muffin tin gently to keep the parchment paper strip out.
In a large bowl male your pecan pie filling by whisking the sugar, melted butter, corn syrup, pecans, cinnamon, and salt. Give your pecans a rough chop if you haven't yet. Add in the lightly whisked eggs and mix until combined.
Spoon the pecan filling into each mini pie crust, filling them about ⅔ full. Be careful not to overfill. Bake in the preheated oven for 20 minutes.
Remove the mini pecan pies from the oven and allow them to cool in the muffin tin for a few minutes. Then, carefully transfer them to a wire rack to cool completely.
Once the mini pecan pies have cooled, you can serve them as is or with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.