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

Cream cheese and butter together. Mix in flour and blend well.

FILLING:

1 egg
1 c. brown sugar
1 tsp. butter
1 tsp. vanilla
1 dash salt
1 c. chopped pecans

Beat egg, sugar, butter, vanilla and salt until smooth; then add pecans. Bake mini pies at 325 degrees for 25 minutes.

Mini Lemon Pies:

Use same crust as Mini Pecan Pies, make shells and bake until light golden brown.

Filling: Use a can of lemon pie filling and spoon into cooked shells.

Use a meringue and place on each Mini Lemon Pie. Place in broiler of oven or in oven until tops of meringue brown.

Mini Cream Cheese Pies:

Again, use same crust as Mini Pecan Pies, make shells and bake until a light golden brown.

Filling: 1 large bowl Cool Whip, 2 Philadelphia cream cheese and 4 cups powdered sugar. Mix all together and spoon into already baked pie crust. Garnish with a piece of cherry or a piece of strawberry.