Directions 9 steps | 120 Minutes
Measure and prep all ingredients.
Make the crust. In a bowl, combine the cream cheese and butter and blend until smooth.
Slowly add in the flour and mix until combined.
Cover and refrigerate for at least 1 hour.
Preheat the oven to 350°F. Shape the crust into mini muffin tins. Blind bake for 15 minutes.
Make the filling. Combine the butter, sugar, egg, salt and vanilla until smooth.
Stir in the chopped pecans.
Fill each of the par-baked shells with a heaping tablespoon of filling.
Finish baking the mini pies until golden and set, about 15-17 minutes. Enjoy!