8 oz. cream cheese
1 egg
1/3 c. sugar
1 tsp. vanilla
1 unbaked quick pie shell
1 1/2 c. pecan halves
2 slightly beaten eggs
1/4 c. sugar
2/3 c. light corn syrup
1/2 tsp. vanilla

Combine cream cheese, egg, 1/3 cup sugar and one teaspoon vanilla. Beat until light and fluffy; spread over bottom of pie shell. Arrange pecans on the cream cheese mixture. Mix the remaining eggs, sugar, corn syrup and vanilla, stirring well. Carefully pour over the pecans. Bake at 375 degrees for 40 to 45 minutes or until done. Serves 8.