Preheat oven to 300 degrees. With a biscuit cutter, cut out 8 rounds of pie crust. Place on a parchment lined baking sheet. Using a fork, prick the pie crust a couple of times, so that while baking it doesn’t puff up. Brush lightly with water and bake until golden brown, about 10 minutes. Watch to ensure they do not burn. Remove from the oven and allow to cool.

On the same baking sheet, toast the pecans, about 7 to 10 minutes, stirring occasionally so they do not burn. Allow them to cool completely.

For the pie filling, melt the butter and chocolate together in a microwave safe dish at 50 percent power, stirring halfway through. About 2 minutes. Once melted, stir in the corn syrup, sugar, eggs, vanilla, and salt. Whisk until thoroughly combined. Stir in the pecans.

To assemble the pies, press one round of pie crust into the bottom of 8 ounce wide-mouth mason jars. (if you do not have wide mouth jars, you can alternatively use regular mason jars, just cut the pie crust rounds smaller in the initial step.) Divide the pecan pie mixture between the mason jars. Place the jars onto the baking sheet that you have used for the pie crusts and pecans and bake the pies until the pecan layer forms and starts to crack on top. Using an instant read thermometer be sure the pies register between 185 and 190 degrees. The pies may jiggle slightly when shaken. This should take about 30 minutes but begin checking at 25.

Allow the pies to cool completely on a wire rack, then transfer to the fridge to chill and finish setting.

To serve, whip the heavy cream, bourbon, maple syrup, and pinch of salt together until stiff peaks form. Dollop onto pies ahead of serving, and garnish with chocolate shavings, if desired.