Add flour, sugar and salt to bowl of food processor. Pulse to combine.

Add butter cubes and pulse until crumbs form. Turn machine on and slowly add water to food processor. Stop adding water when the dough forms into a ball (you may have water left over).

Divide the dough into two equal parts and wrap in plastic wrap. Refrigerate for 1 hour.

On a lightly floured surface, roll the dough out until 1/4 inch thick. Using a pastry cutter, cut rounds slightly larger than the size of the mini muffin pans. Lightly spray pie pans with nonstick cooking spray and place each cut out inside. Cover and freeze for at least 30 minutes.

Preheat oven to 325 degrees.

In a large bowl, combine brown sugar, corn syrup, egg and butter. Stir until combined. Add vanilla. Stir in chopped pecans and 1/2 cup mini chocolate chips.

Remove crusts from freezer and divide 1/2 cup of chocolate chips between the crusts. Divide the filling between the pie crusts. Top with pecan halves.

Heat remaining 1/2 cup of chocolate chips in microwave. Drizzle on top of cooled pies.