Preheat oven to 350º F. Line a baking sheet with parchment paper.
In a medium bowl add pecans, brown sugar, 3 tablespoons light corn syrup, bourbon if using, egg, melted butter, vanilla extract and a pinch of kosher salt. Mix together until fully combined.
Lay out mini shells onto prepared baking sheet and add 2 teaspoons pecan filling per shell. Bake for about 15-20 minutes until set.
If making the chocolate sauce, place the chocolate in a bowl. In a small saucepan, combine the cream and ¼ cup corn syrup and bring to a simmer (do not boil). Pour the hot cream over the chocolate and allow to sit for 4 minutes, or until chocolate has melted. Whisk to combine. Use right away or store in a glass jar with lid (sauce will keep in refrigerator up to 2 weeks).
Drizzle mini pies with chocolate sauce. Enjoy!
