|| Crust ||

Mix the dry ingredients together in a large bowl. Grate the chilled butter and toss with the dry ingredients.

Start to work the butter in with your hands until the mixture starts to look buttery and the flecks of butter in the dough are pea-sized or smaller. Drizzle in the buttermilk, and toss together with a fork until it’s too stiff to work anymore. Use your hands to fold the dough and squeeze it dough together to make one dough ball.

Shape the dough into a disk about the size of a dinner plate. Wrap in plastic wrap and place in the fridge for 30 minutes.

Roll out dough as thin as you can get it. Cut into 4-5 inch rounds. Place in individual muffin tins. Put the muffin tin in the fridge while mixing the filling

|| Filling ||

Preheat the oven to 350 degrees.

Melt the butter over medium heat until the milk fats start to separate and eventually brown. This should take 3-5 minutes. Set aside to cool for 10 minutes.

Whisk the brown butter, sugar, maple syrup, dark corn syrup, nutmeg, and salt together. In a separate bowl, whisk the eggs together then add to the mixture. Chop the pecans and add to the filling.

Pour the filling almost to the top of the pie shells and cover with tin foil.

Bake for 25 minutes then remove the foil and continue to bake for another 15 minutes.