Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.

Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.

In 2-quart saucepan, mix 1 cup packed brown sugar, ¼ cup cornstarch and 1 ¼ cups water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in 1 tablespoon salted butter, 1 teaspoon vanilla and 1 ½ cups pecan halves, chopped. Cool 10 minutes.

Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.