2 (3 oz.) pkgs. cream cheese, softened
1/2 c. sugar
4 eggs
2 tsp. vanilla
1/4 tsp. salt
1 unbaked 9" pastry shell
1 1/4 c. chopped pecans
3/4 c. light or dark corn syrup
3 tbsp. sugar
3 tbsp. butter, melted

In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add the 1/2 cup sugar, 1 of the eggs, 1 teaspoon of the vanilla and salt; beat just until combined. Spread the cream cheese mixture onto the bottom of the pastry. Sprinkle pecans over the cream cheese mixture.

In a large mixer bowl use a rotary beater or whisk to lightly beat the remaining 3 eggs just until mixed. Stir in corn syrup, the 3 tablespoons sugar, butter, and remaining 1 teaspoon vanilla.

Place the partially filled pastry on a baking sheet on the oven rack. Slowly pour the syrup mixture over pecans. Cover the edge with foil. Bake in a 375 degree oven for 20 minutes. Remove foil. Bake for 15 to 20 minutes more or until a knife inserted near the center comes out clean. Cool pie completely on a wire rack. Cover and chill to store.

Makes 8 servings.