Crust-Combine the butter, cream cheese and flour in a medium sized bowl, until all comes together. Gather the dough into a ball and wrap in plastic wrap. Place in the refrigerator for about an hour.
Heat oven to 350 degrees.
Remove small 1" sized pieces of the chilled dough and press into mini muffin tins.
For the Filling-In a medium sized bowl beat the 2 eggs. Add the packed brown sugar, pecans, vanilla and the melted butter. Combine well and gently pour into the mini pie crusts. Bake for 15 minutes, then turn down the oven temp to 300 degrees and continue to bake until a deep golden brown color, about 10-15 minutes more.