1 stick butter
1 c. flour
1 (3 oz.) pkg. cream cheese

Both cheese and butter should be room temperature. Blend the 2 until smooth. Work in flour. Divide into 24 hours and chill.

FILLING:

1 egg
1 tbsp. butter
1 pinch salt
3/4 c. brown sugar
1 tsp. vanilla
1 c. chopped pecans

Beat egg until creamy. Add sugar and mix well. Add butter (melted), vanilla and salt. Drop pieces of pie crust into muffin pans. Press around sides and bottom to form crust.

Divide the pecans into 1/3 and 2/3 of a cup. Sprinkle 1/3 over the crust. Put teaspoon filling in each muffin pan and sprinkle the 2/3 cup of pecans on top. Bake at 350 degrees for 25 minutes. Cool 5 minutes. Remove from tins.