Classic Pecan Tassies

0 Preheat the oven to 350°F. Spray a mini muffin pan with nonstick baking spray, and set aside.
1 Cream together [wprm-ingredient text="4 oz. cream cheese" uid="1"] and [wprm-ingredient text="½ cup unsalted butter" uid="2"] with a hand mixer in a large bowl. 
8 Slowly add in [wprm-ingredient text="1 cup all-purpose flour" uid="3"] and [wprm-ingredient text="¼ teaspoon kosher salt" uid="11"], mixing until incorporated, then set aside.
2 Crack the [wprm-ingredient text="2 eggs" uid="8"] into another large bowl. Scoop in [wprm-ingredient text="¾ cup dark brown sugar" uid="5"]. Whisk those two ingredients together until combined. 
9 Pour in the melted [wprm-ingredient text="3 tablespoons unsalted butter" uid="6"] and [wprm-ingredient text="1 teaspoon pure vanilla extract" uid="12"]. Stir to combine.
3 Finally, measure [wprm-ingredient text="1 cup chopped pecans" uid="9"] into the wet ingredient mixture. Gently fold them in using a plastic spatula. Set aside until ready for use.
4 Next, form the crusts. Scoop 1-tablespoon of dough and roll it into a ball in your palm. Press into the mini muffin tin with the back of a spoon or your thumb. Create a space for the filling to be poured into. (The dough is sticky, so oil your hands or tools.)
6 When all the dough is pressed into the muffin tin, scoop one tablespoon of the filling into each cup. Clean up the edges because it will caramelize on the muffin tin.
7 Bake for 20 minutes or until tops have risen and are a light, golden brown. Cool for five minutes, pop the mini pies out of the pan and then enjoy!