Preheat your oven to 350°F (175°C) and lightly spray two 12-cup muffin tins with non-stick spray.

In a mixing bowl, combine the all-purpose flour and brown sugar. Cut in the cold butter until the mixture resembles coarse crumbs.

Press the crumbly crust mixture into the bottom of each muffin cup, then bake for 8-10 minutes or until golden.

In a separate bowl, whisk together the eggs, dark corn syrup, granulated sugar, vanilla, and a pinch of salt. Fold in the chopped pecans.

Fill each baked crust with the pecan filling, then reduce the oven temperature to 275°F (135°C) and bake for another 30 minutes.

Remove the pies from the oven and allow to cool in the tins for about 10 minutes before transferring to a wire rack.