Vanilla Pecan Pie

1 refrigerated pie crust (or from scratch)
1 package (8 oz) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
4 tsp vanilla, divided
1/2 cup light corn syrup
3 TBS butter, melted
2 cups pecan pieces, toasted

Preheat oven to 350.

Prepare crust as directed o n package for one crust pie using 9-inch deep dish pie plate.

Beat cream cheese, 1 of the eggs, 1/4 cup sugar, and 2 tsp vanilla with an electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust and bake for 15 minutes.

Beat remaining 2 eggs and 1/2 cup sugar in a large bowl with wire whisk until smooth. Add corn syrup, butter, 2 tsp vanilla and salt. Stir until well blended.

Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

Bake 35 to 40 minutes or until just set in the center. Cool completely on wire rack.

##Super yummy pecan pie flavor without the gelatinous sugar layer.##