Pecan Cream Cheese Pie

filling:
2 - 8 oz. pkg, cream cheese, softened
1/4 c. sugar
1 egg
2 tsp. vanilla
topping:
3 eggs
3/4 c. mrs. butterworths syrup (don't substitute)
3 oz. pecans, lightly toasted then chopped
Baked 9 in. deep dish graham cracker crust, made
with butter not margarine.
to prepare filling
combine cream cheese , sugar, egg, vanilla, beat
til smooth.
to prepare topping:
Pour cream cheese mixture into pie crust. Layer
pecans on filling. Stir syrup mixture again &
pour thru tines of fork to keep nuts from
shifting.
Bake 375 40 to 45 min.
From the kitchen of Lois Wood