1 (9") unbaked pie shell
1 (8 oz.) pkg. cream cheese
1/3 c. sugar
1 tsp. vanilla
1 egg
1 1/4 c. chopped pecans

TOPPING:

3 eggs
1/4 c. sugar
1 c. light or dark corn syrup
1 tsp. vanilla

In small bowl, combine cream cheese, 1/3 cup sugar, 1 teaspoon vanilla and 1 egg. Beat at medium speed until well blended. Spread in bottom of pie shell. Sprinkle with pecans. In small bowl combine all topping ingredients. Beat on medium speed just until blended. Gently pour topping over pecans. Bake 35 to 40 minutes until center is firm to touch. Refrigerate leftovers. Makes 8 servings.