CREAM CHEESE FILLING:

2 (3 oz.) pkgs. crream cheese, softened
1/4 c. sugar
1 egg
1 tsp. vanilla
1/8 tsp. salt

SYRUP FILLING:

3 eggs
3/4 c. dark corn syrup
2 tbsp. sugar
1 tsp. vanilla
1 unbaked deep dish 9 inch pastry shell
1 1/4 c. coarsely chopped pecans

Preheat oven to 375 degrees. To make cream cheese filling, cream together cream cheese and sugar in a medium size bowl. Beat in egg, vanilla and salt until creamy; set aside.

In another medium size bowl, lightly beat 3 eggs. Add dark corn syrup, sugar and vanilla and beat until well blended. Spread cream cheese mixture in bottom of pastry shell; sprinkle with pecans. Gently pour syrup mixture over pecans. Bake until center is firm to touch, 35 to 40 minutes. Place on wire rack and cool to room temperature before cutting. Serve chilled or at room temperature. Refrigerate any leftovers. Makes a 9 inch pie.