Preheat oven to 325 degrees.

Using a 1 1/2 cup capacity metal measuring cup (or biscuit cutter) cut 6 circles out of each pie crust (discard the remaining dough or save for another use). Using your fingertips, gently press each circle flatter, so the circles are a bit larger.

Place each circle of dough into an ungreased (12-cup capacity) muffin tin. Lightly press down in the center and up the sides so the muffin cups are evenly covered with the pie crust.

With a hand or stand mixer, beat the eggs on high for about 1 minute. Add the vanilla, flour, both sugars and salt and beat on medium until well combined, scraping down the sides of the bowl with a spatula if necessary.

Add the butter and beat on high for about 2 minutes until the dough is pale and fluffy.

Fold in the chocolate chips and pecans with a spatula.

Fill each pie crust with about 1/4 cup of the filling. You want the filling to be just slightly lower than the top edge of the pie crust. You will probably have a little filling left over. Eat raw (if you like raw cookie dough) or discard.

Bake the pies on the center rack of the oven for 24 minutes, or until tops are lightly browned.

Remove from oven and allow to cool in the muffin tin for about 20 minutes. Remove the pies from the tin and finish cooling on a rack.

In a mason jar, beat together the whipping cream, powdered sugar and bourbon with an immersion blender for 30 seconds. Or beat the ingredients on high with a stand or hand mixer until stiff peaks begin to form.

Serve each mini Kentucky Derby Pie topped with bourbon whipped cream and a fresh mint leaf.