1 refrigerated pie crust
1 pkg (8 oz) cream cheese, softened
3 eggs, divided
3/4 c sugar, divided
4 tsp vanilla, divided
1/2 c light corn syrup
3 TBS butter, melted
1/4 tsp salt
2 c pecan pieces
Preheat oven to 350 degrees.
Bake pie crust as directed in 9 inch pie plate.
Beat cream cheese, 1 egg, 1/4 c sugar and 2 tsp vanilla in large bowl.
Spread evenly on bottom of pie crust.
Bake 15 minutes.
Beat remaining 2 eggs and 1/2 c sugar in large bowl with wire whisk.
Add corn syrup, butter, 2 tsp vanilla and salt. Stir until blended.
Sprinkle pecans over cream cheese layer.
Slowly pour corn syrup mixture over nuts.
Bake 35 to 40 minutes or until just set in center.