PASTRY:

6 oz. cream cheese, softened
2 c. flour
1 c. butter, softened

Blend pastry ingredients together to make soft dough. Chill dough one hour. Make a ball about the size of a quarter and press firmly into bottom of miniature muffin tins to make a shell.

FILLING:

2 eggs
1 1/2 c. brown sugar
2 tbsp. butter, melted
2 tsp. vanilla
1/4 tsp. salt
1 c. pecans, chopped

Beat eggs, butter, brown sugar, vanilla and salt until smooth. Spoon into each pastry shell until 3/4 full. Top with whole pecans. Bake at 350 degrees for 25 minutes. Cool before removing from pans.