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

Blend cream cheese and butter; add flour blending well. Chill dough 1 hour, shape into 24 balls. Press balls into miniature muffin pans, covering sides and bottom of cups.

Filling:

1 egg well beaten
1 c. brown sugar
1 tsp. vanilla
Pinch of salt
1 tbsp. butter melted
1 c. finely chopped pecans

Beat egg add melted butter, vanilla and salt. Stir in pecans spoon into pie shells. Bake 325 degrees 25 minutes.