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Preheat oven to 350. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
Beat cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt at medium speed with electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle with pecans.
Whisk together corn syrup and remaining 3 eggs, ¼ cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
Bake at 350 on lowest oven rack for 50 to 55 minutes or until pie is set. Cool completely on a wire rack (about 1 hour). Serve immediately, or cover and chill up to 2 days.
Enjoy!
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