Pecan Cream Cheese Pie

•8 ounce package of cream cheese (softened)
•3/4 cup sugar, divided use
•4 eggs, divided use
•1/2 teaspoon salt
•2 teaspoons vanilla, divided use
•10 inch unbaked pie shell
•1 & 1/4 cups chopped pecans
•1 cup light corn syrup

In a medium bowl, cream together the cream cheese, one egg, 1/2 cup of the sugar and one teaspoon of the vanilla together until smooth. Dust both sides of the pie crust with flour and put crust in pie pan.
Pour cream cheese mixture into pie crust and sprinkle the chopped pecans on top.

In another bowl beat the 3 remaining eggs, corn syrup, 1/4 cup sugar and 1 teaspoon vanilla together until smooth. Pour over pecan layer.

Bake in a 350 degree preheated oven for 45 – 50 minutes until center sets.

The pie will puff up and crack in the center when it is done.
The ingredients separate into 3 layers, with pecans on top, cream cheese in the middle layer and a rich custard on the bottom. It is good warm or tastes just like a candy bar when served cold.