CRUST:

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

FILLING:

Combine:

3/4 c. brown sugar
1 tbsp. butter
1 egg
2/3 c. chopped pecans

Crust: Cheese and butter at room temperature; add flour as for pie crust. Divide dough into 24 balls. Place in small ungreased muffin tins; press dough on sides and bottom with fingers.

Filling: Divide filling among pastry cups and bake at 325 degrees for 25 minutes. Cool and remove from pan.