First, make the filling. Combine the pecan pieces and chocolate chips in a medium bowl.

Add in the melted & cooled vegan butter, dark brown sugar, vanilla, and salt. Mix to combine.

Lightly flour a clean work surface, and unroll the refrigerated pie crusts. Lightly sprinkle with more flour on top, and use a rolling pin to thin out the dough.

You can also use it as-is, but I find that the crust tends to come out a bit too thick with not enough filling! If you have a rolling pin, I do recommend stretching out the crust a little bit.

Cut out circles using a cutter or a large cup (my cutter is 4").

Spoon about ½ tablespoon of filling in the center of each circle. Moisten the edge of the crust with some nondairy milk, and fold the circles in half to make hand pies. Go around the edges and press down using a fork to seal. Repeat with all, and transfer to a baking sheet lined with parchment or a silicone liner.

Using a sharp knife, cut a few small lines on top of the pies to allow them to vent. Place the pies in the fridge for at least 30 min before baking.

When ready to bake, preheat oven to 400F.

Brush the pies with nondairy milk, and sprinkle on some additional brown sugar.

Bake the pies for 18-20 minutes, until they are golden brown and puffy.

Let cool slightly, then enjoy!