Pie Shells:
3 ounce package cream cheese
1/2 cup butter
1 cup sifted flour

Let butter and cream cheese soften.

Blend and stir in flour.

Cover and chill about one hour.

Take out of refrigerator and shape into 2 dozen one-inch balls.

Place in miniature muffin tins, and press dough on bottom and sides to make pie shells.

Filling:
1 egg
3/4 cup brown sugar
1 tablespoon butter
1 teaspoon vanilla
Dash salt
2/3 cup chopped pecans

Beat all ingredients together, except pecans, until smooth.

Add pecans, and fill pie shells about 3/4 full.

Bake at 325 degrees for 25 minutes.

Cool, and then remove from pans.

Makes 2 dozen.