Prepare the dough for:

Refrigerate the dough for 12 hours.

Meanwhile, prepare using chopped pecans:

Preheat the oven to 350°F. Lightly grease 24 cups of a mini muffin tin.

Place 1 tablespoon of the dough in each muffin cup and press it into the bottom and up the sides. Fill the shells with the pecan filling. Bake until set, 15 to 20 minutes, rotating the tin halfway through. Let cool in the tin on a wire rack.