Preheat oven to 350 degrees.

If using pre-made crusts, remove from fridge and allow to warm to around room temperature. Lay on well floured surface and cut 6 rounds from each dough, for a total of 12. I used my 1 cup measuring cup.

Place the dough into a greased 12-count muffin pan. Press it flat into the bottom of the tins and around sides.

To make the filling, melt the butter in a small bowl in the microwave. Allow to cool slightly for a few minutes. In the meantime, whisk the brown sugar, egg, vanilla, nutmeg, and cinnamon together in another medium bowl. Ad the melted butter and whisk together. Stir in pecans.

Sprinkle each pie with approximately 8 chocolate chips. Then spoon 1 tablespoon of the filling into each pie on top of the chocolate. Top with coarse salt.

Bake pies for 20-24 minutes. Be careful not to overbake. When the pie crust starts to slightly brown, they're done.

To make the bourbon whipped cream, combine heavy cream, powdered sugar and bourbon in a large bowl. Using your stand mixer or hand mixer, beat on high until stiff peaks form, about 4 minutes.

Allow the pies to cool completely before serving. Top with a dollop of bourbon whipped cream. Store at room temperature or in the fridge for up to three days. Or in the freezer for up to 3 weeks.