CRUST:

1 c. flour
1/4 tsp. salt
1 tsp. sugar
1/8 tsp. cinnamon
1/4 tsp. baking powder
1/3 c. plus 1 tbsp. shortening
1/3 c. water

Preheat oven to 375 degrees. For crust combine flour, salt, sugar, cinnamon and baking powder in a mixing bowl. Cut in shortening until mixture is uniform. Sprinkle with water 1 tablespoon at a time; toss lightly with fork.

Work dough into a firm ball. On lightly floured surface, roll dough into a circle 1-inch larger than inverted 9-inch pie pan. Gently lift dough into pan. Trim 1/2 inch beyond edge of pie pan, then fold dough under to make a double thickness around the rim. Flute edge.

FILLING:

1/2 c. sugar
1 egg, beaten
1/2 tsp. salt
8 oz. cream cheese, softened
1 tsp. vanilla

For the filling, combine sugar, egg and salt in mixing bowl. Add softened cream cheese and vanilla; cream mixture together. Spoon into unbaked pie shell.

TOPPING:

1 tsp. vanilla
1 1/2 c. pecans, chopped
1/4 c. sugar
3 eggs, beaten
1 c. light corn syrup

For topping, combine pecans and sugar in bowl. Stir eggs, corn syrup and vanilla into mixture. Pour over cream cheese filling. Bake in 375 degree oven for 35-40 minutes or until filling is browned. Cool and serve.