1 pkg. (8 oz.) cream cheese
4 eggs
1/3 c. sugar
2 tsp. vanilla
1 c. light corn syrup
1/4 c. sugar
1/4 tsp. salt
1 1/4 c. coarsely chopped pecans
1 (10 inch) unbaked pie shell

In a large bowl combine cheese, 1 egg, 1/3 cup sugar and 1 teaspoon vanilla. Beat on medium speed with electric mixer until smooth; spread on pie shell and sprinkle with pecans.

In another bowl, beat remaining 3 eggs until frothy. Add syrup, 1/4 cup sugar, salt and 1 teaspoon vanilla; beat until blended. Pour over pecans. Bake at 375 degrees until 1/4 from edge is clean, approximately 40 minutes.

PIE CRUST:

1 c. all-purpose flour
1/2 tsp. salt
1/3 c. butter, chilled
1 tbsp. sugar
3-4 tbsp. ice water

Cut butter into 8 pieces. Mix flour, salt, butter and sugar to texture of coarse meal. Add water until dough begins to form. For cream pies--prick crust and bake at 425 degrees for 10-12 minutes, just until tan.