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1
Note: to toast pecans, place them on a baking sheet in a 350 oven for 15 minutes, or until lightly browned and fragrant.
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2
To make the cream cheese filling: in a mixing bowl, beat together the cream cheese and sugar using an electric mixer on medium speed until mixture is smooth and creamy.
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3
Add in the egg, vanilla, and salt, continuing to beat 3-5 minutes or until the ingredients are well blended and mixture is considerably thicker (recommend using the whisk attachment of your mixer, if you have one); set aside.
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4
To make the corn syrup filling: in a bowl, beat eggs using an electric mixer on medium speed for 1 minute.
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5
Add in corn syrup, sugar, and vanilla; beat 1 more minute; set aside.
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6
Spread the cream cheese filling evenly in the bottom of the pie crust.
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7
Sprinkle with pecans.
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8
Slowly and carefully pour the corn syrup filling over the pecans.
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9
Put pie on a baking sheet and bake in a 375 oven for 50-60 minutes or until the center of the pie is set (tent crust edges if needed to prevent over browning).
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10
Cool on a wire rack for at least 4 hours before serving.
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11
Best served at room temperature with sweetened whipped cream.
