Myrtlewood Pecan Pie

• 1 9-inch pie shell, unbaked
• 8 ounces cream cheese
• 1 large egg
• 13 cup sugar
• 1 teaspoon vanilla
• 1 14 cups pecans, coarsely chopped
• 3 eggs
• 1 cup light corn syrup
• 14 cup sugar
• 1 teaspoon vanilla
• 14 teaspoon salt

1. Preheat oven to 350F degrees.
2. In a food processor, process the cream cheese, 1 egg, 1/3 cup sugar and 1 teaspoon vanilla until fluffy.
3. Spread the mixture in the bottom of the unbaked pie shell.
4. Sprinkle the pecans over the cheese mixture.
5. For the filling, beat the 3 eggs with an electric mixer until foamy.
6. Add the corn syrup, 1/4 cup sugar, 1 teaspoon vanilla and the salt and combine.
7. Pour over the pecans.
8. Bake for 60 minutes.
9. Serve warm or cold.

pie shell, cream cheese, egg, sugar, vanilla, pecans, eggs, light corn syrup, sugar, vanilla, salt

Taken from www.food.com/recipe/myrtlewood-pecan-pie-11703 (may not work)