Roll pie crust onto floured surface. Using miniature cutters or pie plungers, cut a variety of shape to top your PieCakes. Bake on 425 for 7-9 minutes.
Once cupcakes have cooled completely, use a paring knife to extract some of the cupcake to make room for the Karo Syrup Pecan Pie filling!
Fill a disposable decorating bag with pecan pie filling and snip tip. Squeeze a dollop of pecan pie filling into each cupcake cavity.
Tuck tops of the cupcake back into place to hide the pecan pie filling.
Fill a disposable decorating bag fitted with a 1M tip with caramel buttercream. Starting at the outer edge of the cupcake, begin drawing a layer of buttercream around the circumference and building vertical layers until you reach the top, working your way into the center.
Sprinkle the tops of the cupcakes with remaining pecans for extra decor. Top with a couple of pie chips.
Now go for it, take a bite. You'll be so glad you did.