15 oz. pkg. refrigerated pie crust (9-inch)
8 oz. cream cheese, softened
1 tsp. vanilla
1 egg
1/3 c. sugar
1/4 tsp. salt
3 eggs
1/4 c. sugar
1 c. corn syrup
1 tsp. vanilla
1 1/4 c. chopped pecans

Prepare pie crust according to package directions for filled one-crust pie. Heat oven to 375 degrees. In small bowl beat cream cheese, 1 teaspoon vanilla, 1 egg, 1/3 cup sugar, and salt at low speed until smooth; set aside.

In second bowl beat 3 eggs. Stir in 1/4 cup sugar, corn syrup and 1 teaspoon vanilla; mix well. Spread cream cheese mixture in bottom of pie crust-lined pan. Sprinkle with pecans.

Gently pour corn syrup mixture over pecans. Bake at 375 degrees for 35-45 minutes or until center is set. Cool. Store in refrigerator. Yield 8 servings.

TIP: Cover edge of pie crust with strip of foil the last 10-15 minutes of baking to prevent excessive baking.