1 (3 oz.) cream cheese, at room temperature
1/2 c. (1 stick) butter, softened
1 c. sifted Martha White all-purpose flour

Combine cream cheese and butter, blend well. Stir in flour. Refrigerate about 1 hour. Remove dough from refrigerator and press into bottom and up sides of ungreased 9-inch pie pan.

PECAN PIE:

4 eggs, lightly beaten
1 c. sugar
1 c. light corn syrup
1/2 c. (1 stick) butter, melted
1 tsp. vanilla
1 c. pecan halves
1 unbaked Press 'n Bake cream cheese crust (above)

Preheat oven to 350 degrees. Combine eggs, sugar, corn syrup, butter and vanilla in large bowl, blend well. Stir in pecans. Pour into prepared crust. Bake 45 to 50 minutes or until set. Cover outer edges with foil to prevent over browning, if necessary. Cool on wire rack. Makes one 9-inch pie.