Special thanks to: KM, Southaven, MS Servings: 10 Directions: 1 8-ounce package cream cheese, room tempature 1/3 cup sugar 1 egg 1 teaspoon vanilla extract 1/4 teaspoon salt 1-1/2 cups chopped Surratt Farms pecans 1 cup light corn syrup, (or dark syrup) 1/4 cup sugar 3 eggs, beaten well 1 teaspoon vanilla extract 1 unbaked 9-inch pie shell Preheat oven 375 degrees F. Combine the cream cheese and 1/3 cup sugar in a bowl. Beat at high speed with an electric mixer until fluffy. Add 1 egg, 1 teaspoon vanilla and 1/4 teaspoon salt. Blend well. Pour into the pie shell. Sprinkle the pecans evenly over the cream cheese mixture. Combine the corn syrup, 1/4 cup sugar, 3 beaten eggs and vanilla, and stir well. Carefully pour mixture over the pecan layer. Bake at 375 degrees F for 35 to 40 minutes or until set. Allow to cool completely, then refrigerate for 2 to 3 hours before serving. Special Notes: