CRUST:
4 oz cream cheese, softened
½ C butter, softened
Beat with an electric mixer on medium speed until well blended. Add 1C flour and mix well. Chill at least an hour, covered in the fridge.
Preheat oven to 350 degrees.
Divide crust into 24 equal small balls. Place 1 ball into each mini muffin cups. Press into the bottom and up the sides of the cups.
FILLING:
1 egg, well beaten
3/4C brown sugar
1tsp vanilla
3/4C chopped pecans
Beat egg in a cup, add sugar and vanilla and blend until smooth. Add chopped pecans and stir to mix. Spoon evenly into cups filling each ¾ full.
Bake at 350 for 25 minutes or until lightly browned. Let stand for 5 minutes. Remove from pan to wire racks and let cool completely.
Melt 1 square chocolate, place in a small bag with the corner cut off and drizzle over top of pies.
Store in a tightly covered container in the fridge. These freeze well.
(Recipe originally from Kraft)