1 cup pecans, finely chopped, plus 1/2 cup pecan halves for garnish
2 tablespoons brown sugar
1/4 cup corn syrup
1/2 teaspoon vanilla extract
Pinch of salt
Preheat oven to 350 degrees. In a medium bowl, mix together all filling ingredients until well combined.
Roll out pie dough so it’s double the size of the ice cube tray. Cut in half. Drape half the pie dough over the tray and lightly press dough to make small, ice cube-sized pockets for the filling. Pour in enough filling to fill each pocket, about 1 to 2 tablespoons. Brush egg wash over exposed pie dough. Cover with remaining pie dough. Lightly press down to seal each bite. Turn bites out onto a board and separate by cutting each pie bite. Place on a baking sheet. Press 1 halved pecan onto outside of pie dough. Bake for 20 to 30 minutes or until golden brown.