Remove pie dough from the container, unroll on work surface.
Using a 3-inch round cookie cutter, cut out rounds. If you don’t have a cookie cutter, use an upside-down juice glass. Press each crust round into greased mini-size muffin tin.
In a large bowl, combine pecans, sugar, Grandma’s™ Molasses, orange juice, eggs, melted butter, vanilla and salt. Once mixed, gradually add flour until blended.
Fill each cup with pecan mixture to 2/3 full (about a heaping teaspoon). Bake 20 minutes, until shells are golden brown. Let cool; remove from pan.
Sprinkle with powdered sugar or drizzle with salted caramel (optional).
Salted Caramel Drizzle
In a medium saucepan, heat sugar over medium heat until all sugar is liquified and is a golden brown color, 3-4 minutes. Remove the pan from heat and add butter; stir constantly. This will make the mixture bubble vigorously. After butter is incorporated, place pan on medium heat; slowly stir in heavy cream until smooth. Take the mixture off heat and add 1 teaspoon of salt or to taste. Let cool and enjoy as a topping on treats such as Grandma’s® Molasses Pecan Tassies.