• Preheat the oven to 400°F. 
• Unroll the pie crusts onto your work surface. Using a 5-inch circular cookie cutter, cut out 6 rounds from each crust. (Scraps can be re-rolled.)
• Press a round into the bottom and up the sides of each muffin tin cup. Transfer the muffin tin to the fridge while you prepare the filling.
• In a medium saucepan set over medium heat, combine the butter, brown sugar, honey and heavy cream. Simmer the mixture for 1 minute then remove it from the heat and stir in the pecans and vanilla extract.
• Remove the muffin tin from the fridge then divide the pecan mixture among the cups.
• Bake the pies until the crust is golden, 15 to 20 minutes. Remove the pies from the oven and let them cool completely in the muffin tin.
• Once the pies have cooled, use a sharp knife to release them from the pan, then serve topped with whipped cream (optional).

Kelly's Note:

• The lack of corn syrup is this recipe yields a slightly more "wet" filling than the classic pecan pie. The filling will set as the pies cool, but not to the degree of a traditional, sliceable pecan pie.
• I used the pie dough scraps to cut out leaves for a festive pie topping. Brush the leaves with egg wash then bake them at 400°F until they're golden brown, about 10 minutes.