1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. flour

Let cream cheese and butter soften at room temperature. Blend. Stir in flour gradually, 1/4 cup at a time. Chill for 1 hour. Shape into 2 dozen 1 inch balls. Place in tiny ungreased muffin tins. Press dough against bottom and sides.

PIE FILLING:

1 egg
1 c. brown sugar
1 tbsp. butter
1 tsp. vanilla
Dash salt
2/3 c. broken pecans

Beat together egg, sugar, butter, vanilla and salt until smooth. Divide 1/2 pecans among pastry lined cups. Add egg mixture to each and top with remaining pecans. Bake at 325 degrees for 25 minutes or until brown.