1 unbaked pie shell (10-inch, or 9" deep dish)
8 oz. cream cheese, softened
1/2 cup sugar
1 egg, beaten
1/2 tsp salt
1 teaspoon vanilla
1-1/2 cups pecan halves (or you can use chopped)

Topping:
3 eggs
1 cup light Karo
1/4 cup sugar
1 tsp vanilla

1 unbaked pie shell (10-inch, or 9" deep dish)

For pie, cream together cream cheese and sugar; add eggs, salt and vanilla. Spread over bottom of unbaked pie shell. Sprinkle pecans evenly over mixture.

Combine all topping ingredients and beat until smooth. Gently pour over the pecan layer. Bake 35 to 45 minutes at 375 degrees until golden brown. Check crust after about 15 to 20 minutes. If it is getting to dark, put foil strips around crust edge to prevent over browning.