Cheese Pastry:

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

Let cream cheese and butter soften to room temperature. Blend together. Stir in flour and chill about 1 hour. Shape in 2 dozen 1-inch balls. Place in ungreased muffin pans. Press dough against bottom and sides.

Pecan Filling:

1 egg
3/4 c. brown sugar, packed
1 tbsp. butter, softened
1 tsp. vanilla
dash of salt
2/3 c. or more coarsely broken pecans

Beat together egg, brown sugar and the 1 tablespoon butter, vanilla and salt until smooth. Put half of pecans in pastry-lined pans; add egg mixture and top with remaining pecans.

Bake in slow oven (325°F) for 25 minutes or until filling is set. Cool and remove from pans.

Makes 2 dozen little pies.

Excellent to make ahead of time and freeze. Just remove from freezer and let stand to room temperature.