3/4 c. firmly packed brown sugar
1 tbsp. butter
1 egg
Dash of salt
1 tsp. vanilla
2/3 c. coarsely chopped pecans
Tiny pecan pie shells (see recipe below)

Combine first 5 ingredients in small bowl. Beat at medium speed until smooth. Layer 1/2 teaspoon pecans, 1 teaspoon in pastry shell. Bake pies at 325 degrees for 25 minutes or until filling is set.

PIE SHELL:

3 oz. pkg. cream cheese
1/2 c. butter
1 c. all-purpose flour

Combine cream cheese and butter in small bowl. Stir until smooth. Add flour, mixing well. Chill dough 1 hour. Shape into 24 balls (1 inch). Place in ungreased 1 3/4 inch muffin tins, shaping each into a shell.