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Preheat the oven to 350ºF.
Beat together the butter and cream cheese in a large mixing bowl.
Once combined, add 1 cup flour and the sugar, and beat again until combined.
Form the mixture into a ball, adding an extra tablespoon or two of flour if it becomes too sticky.
Divide the dough into 12 equal pieces.
Roll each piece into a ball, then place each one in the well of a regular-sized muffin tin.
Use your fingers to press the dough balls into the bottom and up the sides of the muffin tin wells.
Place a dime-sized piece of chocolate into each of the shaped pie crusts.
To make the filling, add the beaten egg, brown sugar, melted butter, vanilla, and pecans in a small mixing bowl.
Stir to combine, avoiding beating the mixture too much.
Spoon the mixture evenly between each of the pie crusts.
Once filled, place the muffin tin in the preheated oven and bake for 30 minutes.
Once the pies are baked, melt the remaining 25 grams of chocolate.
Drizzle the melted chocolate over each pie.
Allow the pies to cool completely, then use a small knife to gently lift them out of the muffin tin.