Dough:

8 oz. cream cheese
2 sticks butter
3 c. flour

Filling:

1 box brown sugar
2 tsp. vanilla
3 eggs
1/2 lb. shelled pecans

Mix cream cheese and butter. Add flour. Hand mix with plastic gloves. Roll into marble sized balls. Press each ball into miniature muffin tins. Refrigerate while you prepare the the next tins. Put half a chopped pecan in each shell bottom. Beat eggs and sugar until lump free, add vanilla and mix well. Take a teaspoon of this mixture and put over the pecans in each shell.

Bake at 350°F for 15 min. or until golden brown and the nuts rise to the top. Take a knife to lift out onto paper towels.

Note:

The dough should make about 100 shells which freeze well. The filling makes about 50 small pies.