PASTRY:

1/2 lb. softened butter
2 c. flour
6 oz. cream cheese, softened

FILLING:

3 eggs
1 lb. brown sugar
3 tbsp. melted butter
1 c. pecans, chopped

Cream butter and cream cheese, add flour and mix thoroughly. Roll into a ball and refrigerate for several hours.

When dough is chilled, pinch into walnut size balls, and press into mini muffin tins, to form miniature pie crusts.

Beat together eggs and brown sugar, then add melted butter and pecans. Spoon into pastry shells.

Bake at 350 degrees for 20-25 minutes.