Pecan Pie Cups

1. For the dough, into a large bowl, combine flour, sugar, and salt. Using a pastry cutter or fork, cut butter into flour mixture until butter is pea-sized.
2. Slowly add cold water, stirring with a fork, until dough comes together. If dough becomes too dry, add 1 teaspoon water at a time until it forms together.
3. Transfer dough to a floured work surface and form into a uniform 1-inch disk (without overworking dough). Tightly wrap in plastic wrap and refrigerate for 30 minutes, while filling is prepared. Preheat oven to 350 degrees.
4. For the filling, in a small bowl, whisk cornstarch and coconut cream. Set aside.
5. In a large pot over medium heat, melt butter. Add brown sugar, brown rice syrup, salt, and vanilla. Whisk to combine. Whisk in coconut cream mixture, bring to a boil, and remove from heat.
6. In a food processor, pulse pecans until roughly chopped. Add pecans to filling and stir to combine. Allow filling to cool slightly.
7. Onto a floured work surface, roll out chilled dough into a ¼-inch-thick large circle. Using a 3¼-inch circular cookie cutter, cut 24 circles from dough. Place dough circles into 2 12-cup muffin tins. Using fingers, gently press dough into each muffin cavity so dough comes all the way up the sides.
8. Spoon 1 tablespoon filling into each crust, filling them ½ full. Bake for 25 minutes. Remove from oven and let cool in pans for 15 minutes before serving. Makes 24 mini pies

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