1 refrigerated pie crust (from 15 oz. box) softened as directed on box
Cream Cheese Layer
1 package (8 oz.) cream cheese softened
1/3 cup sugar
¼ t. salt
1 t. vanilla
1 egg
Pecan Layer
3 eggs
¼ cup sugar
1 cup corn syrup
1 t. vanilla
1 ¼ cup chopped pecans
1. Heat oven to 375 degrees. Place pie crust in 9 inch glass pie plate as directed on box for one- crust filled pie.
2. In a small bowl, beat all cream cheese layer ingredients with electric mixer on low speed until well blended and smooth. Set aside.
3. In another bowl, beat 3 eggs with electric mixer on medium speed. Add remaining pecan layer ingredients except pecans, beat until well blended.
4. Spread cream cheese mixture in bottom of crust lined pan. Sprinkle with pecans. Gently pour egg mixture over pecans. Cover crust edges with 2 to 3 inch wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
5. Bake 35 to 45 minutes or until center is set. Cool completely, about 2 hours before serving. Store in refrigerator.
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