1Heat oven to 375 degrees.
Cut the cream cheese into chunks and place in bowl of an electric mixer. Beat until smooth. Add sugar and beat 3 minutes at medium speed. Beat in the egg, salt and vanilla. Spread evenly in the bottom of the pie shell. Place the pecans on top in a single layer.
Make the next layer by beating the 3 eggs with the 1 / 4 cup of sugar for 2 minutes at medium speed. Beat in the corn syrup and vanilla until well blended. Mixture will not be thick. Pour over pecans.
Bake 35 to 40 minutes. The cream cheese will puff over the pecans while the syrup layer solidifies underneath. Cool on a rack before cutting. Makes 8 servings.