1- 8 oz. pkg. cream cheese
1 egg
1/3 cup sugar
1 tsp. vanilla
1 unbaked 9-inch pie shell
1 1/2 cups pecan halves
2 eggs, slightly beaten
1/4 cup sugar
2/3 cup corn syrup, light
1/2 tsp. vanilla
Recipe
Combine cream cheese, egg, 1/3 cup sugar, and 1 tsp. vanilla.
Beat until light and fluffy. Spread over bottom
of pie shell. Arrange pecans on top of cream
cheese mixture. Mix remaining eggs, sugar,
corn syrup, and vanilla, stirring well. Carefully pour over pecans.
Bake at 375 degrees for 40 minutes, or until done.
TIP- I always bake my crust slightly (about 5 minutes) before filling it- it is so much less likely to be soggy that way.