1 unbaked 10-in. pie shell
8 oz. cream cheese, softened
1/2 c. sugar
1 beaten egg
1/2 tsp. salt
1 tsp. vanilla
1 1/4 c. pecans

TOPPING:

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

Cream together cram cheese, sugar, egg, salt and vanilla. Spread over bottom of unbaked pie shell. Sprinkle pecans evenly over cream cheese layer. Combine all topping ingredients and beat until smooth. Pour over pecan layer. Bake 35-45 minutes at 375 degrees until pecan layer is golden brown. Cool on wire rack. Serve slightly warm with whipped cream.