8 oz. cream cheese
3/4 c. sugar, divided
1 1/4 c. coarsely chopped pecans
1/4 tsp. salt
4 eggs
10 inch uncooked pie shell
1 c. light Karo syrup
2 tsp. vanilla

In a large bowl at medium speed, blend cream cheese and one egg, with 3/8 cup sugar and 1 teaspoon vanilla. Spread over pie shell. Sprinkle pecans over cream cheese mixture. In a clean bowl at medium speed, beat remaining 3 eggs until frothy; add Karo, 3/8 cup sugar, salt and 1 teaspoon vanilla. Mix well and gently pour over pecans. Bake at 375 degrees for approximately 40 minutes or until a knife inserted in center comes out clean.