1 (9 inch) pie shell, unbaked
1 (8 oz.) pkg. cream cheese, softened
1 egg
1/3 c. sugar
1 tsp. vanilla
1 1/4 c. chopped pecans
3 eggs
1 c. light corn syrup
1/4 c. sugar
1 tsp. vanilla
1/4 tsp. salt

Preheat oven to 350 degrees. Cream together cream cheese, 1 egg, 1/3 cup sugar and 1 teaspoon vanilla in mixer bowl. Beat until fluffy. Spread mixture on bottom of prepared pie shell. Sprinkle pecans over cheese mixture. Beat 3 eggs in mixer bowl until well mixed but not foamy. Do not over beat. Add corn syrup, sugar, vanilla and salt. Mix well. Pour over pecans. Bake for 40 minutes or until nuts are lightly browned. Top will rise like a souffle and sink as it cools. Serve warm or cold. May be frozen. Thaw at room temperature.