Step 1

Prepare muffin pan by generously greasing (with softened butter or shortening) and flouring each muffin cup (or coat with a flour-based baking spray, such as Baker's Joy).

Step 2

In a medium bowl, beat together cream cheese and butter. Mix in flour until smooth and well combined. Scrape dough onto a sheet of plastic wrap, wrap and form into a disk, and refrigerate for 30 minutes to an hour.

Step 3

In another medium bowl, beat butter into brown sugar. Blend in eggs, vanilla, and salt, and mix until thoroughly incorporated. Gently stir in pecans.

Step 4

Place oven rack in center position of oven and preheat to 350°F. Once dough is chilled, divide it into 12 equal pieces (I do so by forming a circle with the dough, cutting it into quarters, and then dividing each quarter into three pieces...if you have a small kitchen scale, it can help you achieve equal pieces, but eyeballing it works, too!). Roll each piece of dough into a ball and use your fingers to gently press it into a thin, flat circle. Lay the circle of dough in one of the greased and floured muffin cups and gently press it into the bottom and up the sides, spreading the dough a bit more if necessary to cover the entire cup. (You want the crust to lightly adhere to the muffin cup, but don't press it too hard or it may get stuck!)

Step 5

Give the filling another stir to redistribute the pecans and evenly divide it between the 12 mini pie crusts (use a cookie scoop to make this easier).

Step 6

Bake for 20 to 25 minutes or until filling is puffy and set. Remove pan to a rack and allow to cool for 2 minutes. Run a thin knife around the edges of each muffin cup to make sure that there is no sticking. Allow to rest for 5 more minutes. Run knife around each pie one more time. Place a cooling rack on top of muffin pan and carefully invert so that pan is resting upside-down on rack. Carefully lift pan and turn the pies over to finish cooling on the rack.