Ingredients
2 pie shells
(see original recipe for cream cheese pie crust)
Filling
3/4 cup firmly packed brown sugar
1 tbsp melted margarine
1 egg
1/4 tsp salt
1/2 tsp vanilla
Preparation
Cut circles into the pie shells and press them into mini muffin tins.
Blend and beat all ingredients.
Spoon into unbaked shells, filling almost 3/4 full. Sprinkle top generously with chopped pecans.
Bake at 350 degree for 25 minutes. Cool in pans for about 5 minutes. Remove to rack to cool completely.
