1 9" pie shell (unbaked)
1 (8 oz.) cream cheese (softened)
1 egg
1/3 c. sugar
1 tsp. vanilla
1 1/4 c. chopped pecans
3 eggs
1 c. light corn syrup
1/4 c. sugar
1 tsp. vanilla
1/4 c. salt

Preheat oven to 350 degrees. Cream cheese, 1 egg, 1/3 cup sugar and 1 teaspoon vanilla in mixer bowl. Beat until fluffy (longtime). Spread on bottom of pie shell. Sprinkle chopped pecans over cheese mixture.

Beat 3 eggs in mixer bowl until well mixed, but not foamy (do not overbeat). Add syrup, 1/4 cup sugar, 1 teaspoon vanilla and salt. Mix well, but do not let it get too bubbly. Pour over pecans. Bake at 350 degrees for 40 minutes or until nuts are browned. Top will rise like a souffle and then sink as it cools. Serve warm or cool. Can freeze and then thaw at room temperature.