Crust:

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

Let the cream cheese and butter soften at room temperature. Blend and stir in flour. Chill slightly for about an hour. Shape into 2 dozen 1 inch balls. Place in tiny ungreased 1 3/4 inch muffin cups. Press dough against bottom and sides of cups.

Filling:

1 egg
1 tbsp. butter
dash salt
3/4 c. brown sugar
1 tsp. vanilla
1/2 c. chopped pecans

Beat together, eggs, sugar, vanilla, butter and salt just until smooth. Divide half of the pecans among pastry lined cups. Add egg mixture and top with remaining pecans.

Bake in oven at 325°F for 25 minutes or until fillings sets. Cool and remove from pan.