Roll out the pie crust very thin (less than ⅛ inch if you can) Cut with a 3 inch biscuit cutter to make 24 circles. Put a circle in each cup of a mini muffin tin. Press to fit against the sides. Prick a few times with a fork.
Sprinkle some pecans into each crust. Bake until pie crust is golden, about 8-10 minutes. Remove from the oven and allow to cool.
Combine milk and maple syrup in a medium saucepan. Heat over LOW heat, stirring constantly, until the mixture begins to boil. It may take awhile.
Cook until thickened, about 4 minutes. Remove from heat and allow to cool completely.
Add filling to each cup. Chill in refrigerator until set.