Preheat oven to 350 degrees F and spray a standard (12 slot) non stick muffin tin with cooking spray. Set aside.
Roll out pie crusts side by side on a clean surface.
Use a 4.5 inch round cookie cutter to cut out 4 circles from each of the pie crusts (you’ll end up with 12 total rounds).
Gently press one round into one muffin slot, then repeat with remaining 11 slots.
Place approximately 2 tablespoons chopped pecans into the bottom of each pie crust cup. Set aside in the fridge until ready to use.
In a bowl whisk together eggs, salt, cinnamon, and vanilla together until combined and the eggs are fully broken up. Set aside.
Off the heat - in a medium saucepan, whisk together the water and cornstarch until the cornstarch is completely mixed into the water.
Stir in the sugar, corn syrup, and butter.
Turn the heat to medium, and bring to a boil, stirring regularly.
Once the sugar mixture has been brought to a boil, turn off the heat, grab a ladleful and slowly whisk it into the egg mixture to temper it. Whisk in another ladleful. This will keep the eggs from scrambling.
Whisk this mixture back into the sauce pan. Then transfer the mixture to a 4 cup liquid measuring cup for easy pouring.
Fill each pie crust evenly with the mixture. You don’t want it to spill out the sides.
Bake in preheated oven for 30 minutes, or until the filling is cooked and the pie crust is golden.
Serve with cool whip and enjoy!