Instructions

1. In a small saucepan, over medium heat, combine brown sugar, corn syrup, and butter. Stir continuously until butter melts and mixture begins to boil. Boil until bubbly for about 2 full minutes. Remove from heat.
2. Stir in chopped pecans, vanilla extract, and kosher salt. Set aside to cool while preparing the pie crust.
3. Either making a homemade pie crust or using refrigerated dough, unroll crust and use a 4-inch circle cutter to create hand pies. Re-roll scraps of pie crust to get approximately 24 circles.
4. In 2 small bowls, separate one egg...with the whites going into one bowl and the yolk in the other bowl. Whisk each one separately. Set aside.
5. Using a 1 Tablespoon scoop, spoon warm pecan pie filling onto each pie crust circle. Use a pastry brush, and brush the edges of the pie crust with the egg WHITES.
6. Fold each pie crust in half and pinch edges. Use a fork to poke the top of each hand pie.
7. Brush the tops of each hand pie with egg YOLK. Place each hand pie on a parchment paper lined cookie sheet.
8. In a preheated 425 degree F oven, bake hand pies for about 15 minutes, until lightly browned.
9. Remove and cool on a wire rack. Drizzle with caramel and chocolate if desired.