CRUST:

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

FILLING:

2 eggs
1 c. light brown sugar
2 tbsp. melted butter
1 tsp. vanilla
1/8 tsp. salt
1 c. chopped pecans

Cream butter; cream cheese and blend in flour. Form dough into ball and refrigerate 1 hour. Divide dough in half and form each half into 12 small balls. Place balls into ungreased very small muffin pans. Press dough, using fingers, over bottom and sides of pan.

In a bowl, beat eggs, sugar, butter, vanilla and salt until smooth. Place 2 teaspoons pecans into each cup, and spoon mixture over pecans. Bake at 325 degrees approximately 40 minutes or longer, if necessary. Take out when nice and brown. Cool and remove from pans.