Pillsbury Pecan Pie

Crust:
1 Pillsbury refrigerated pie crust
Cream Cheese Layer:
1 8 oz package cream cheese, softened
1/3 cup sugar
1/4tsp salt
1 tsp vanilla
1 egg

Pecan Layer:
3 eggs
1/4 cup sugar
1 cup corn syrup
1 tsp vanilla
1 and 1/4 cups chopped pecans

Heat oven to 375 degrees. Place pie crust in 9-inch glass baking dish as directed on box for 1 crust filled pie.
In a small bowl, beat cream cheese layer ingrediants with an electric mixer on low speed until well blended and smooth. Set aside.

In another bowl, beat three eggs with electric mixer on medium speed. Add remaining pecan layer ingrediants except pecans. Beat until well blended.

Spread cream cheese mixture in crust-lined pie plate. Sprinkle with pecans. Gently pour egg mixture over pecans. Cover crust edge with 2 to 3 inch wide strips of foil to prevent browning.; remove foil during last 15 minutes of bake time.

Bake 35 to 45 minutes or until center is set. Cool completely about 2 hours before serving. Cover and refrigerate remaining pie.

(From Pillsbury's Cook book)