Ingredients
3 ounces FF cream cheese, softened
1/2 cup RF margarine melted
1 C all-purpose flour
1 egg
3/4 C Lt brown sugar
dash salt
1 tsp vanilla extract
2/3 C pecan halves, finely crushed
For shells: let cream cheese and margarine soften; then mix.
Stir in flour and let chill for 1 hour.
Shape into 1-inch balls. Place balls in mini muffin pans,
Beat remaining ingredients, except pecan pieces. Put a teaspoonful of filling into each pie shell. Sprinkle pecans over each pie. Bake at 325 for 25 minutes.
