Divide the dough into 12 equal pieces and roll into balls. Press each ball in the bottom and around the sides of each muffin cup. Work the dough all the way to the top of the muffin cup.
In the bottom of each muffin cup, add 1 tablespoon chocolate chips and 1 tablespoon chopped pecans, then arrange 3 pecan halves on top of each.
In a mixing bowl, whisk together the eggs, granulated sugar, brown sugar, corn syrup, Kahlúa, vanilla, and salt. Pour the filling over the pecans, making sure all of the pecans are coated in the mixture.
Bake for about 45 minutes, until the filling is set and the crusts are golden. Remove from the oven and cool in the pan for at least 30 minutes. Remove them gently with a plastic knife. Keep pies in the refrigerator for up to 3 days.
Recipe NotesTo freeze the pies, chill them first, then wrap each one thoroughly with two layers of plastic wrap. Put them into a freezer bag. They will keep for up to 2 months.