Crust:

1 (3 oz.) pkg. cream cheese, softened
1/2 c. butter
1 c. flour

Filling:

1 egg, beaten
3/4 c. brown sugar
1 tbsp. butter
1 tsp. vanilla
2/3 c. pecan pieces

Mix crust ingredients. Chill at least 2 hours. Pinch off and shape 2 dozen 1-inch balls. Press onto bottom and side of 1 3/4-inch muffin pans. Set aside.

Mix all filling ingredients. Fill each crust 3/4 full.

Bake at 325°F for 25 minutes. Cool. Remove from pan.

Makes 24.