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Ingredients

1 (3 ounce) package cream cheese, softened ½ cup butter 1 cup all-purpose flour 1 egg ¾ cup packed brown sugar 1 tablespoon butter, softened 1 teaspoon vanilla extract ¼ teaspoon salt ¼ cup chopped pecans 24 pecan halves

Nutrition Info

234.5 calories carbohydrate: 22.4 g cholesterol: 46.2 mg fat: 15.4 g fiber: 0.8 g protein: 2.7 g saturatedFat: 7.5 g servingSize: - sodium: 140.6 mg sugar: 13.7 g transFat: : - unsaturatedFat: : -

To Make Crust: Blend softened cream cheese, 1/2 cup butter and flour. Chill 1 hour.
Shape into 24 balls. Press balls into cavity of mini muffin tins, making small cups.
To Make Filling: Beat together egg, brown sugar and 1 tablespoon butter. Add vanilla and salt and beat till smooth. In each little crust bottom, sprinkle chopped pecans, add egg mixture to right before top and top with a whole pecan.
Bake at 325 degrees F (165 degrees C) for 25 minutes or till filling is set. Cool before removing from tins.

2 dozen

Small pecan pies...very flaky. Made in small muffin tins...like a cookie.