Serving Size : 8
PIE:
8 ounces cream cheese, softened
1/2 cup sugar
1 egg, beaten
1/2 teaspoon salt
1 teaspoon vanilla
1 10-inch unbaked pie shell
1-1/4 cups chopped pecans
TOPPING:
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla
Preheat oven to 375 deg.
Cream together the softened cream cheese, 1/2 cup sugar, beaten egg, salt, and 1 teaspoon vanilla. Spread over bottom of unbaked pie shell. Sprinkle pecans evenly over cream cheese layer.
For topping:
Combine eggs, corn syrup, 1/4 cup sugar, and 1 teaspoon vanilla; beat until smooth. Pour over pecan layer. Bake 35 to 40 minutes at 375 deg until pecan layer is golden brown. Cool on wire rack. Serve slightly warm with whipped cream or chilled.