Fit pie-crust into 9 inch pie plate, fold under edges, and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and salt at medium speed with electric mixer until smooth. Pour cream cheese mixture into pie-crust. Sprinkle evenly with chopped pecans.

Whisk together corn syrup, remaining 3 eggs, 1/4 cup sugar, 1 tsp vanilla; pour mixture over pecans. Place pie on baking sheet.

Bake at 350 on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack one hour or until completely cool. Serve immediately, or cover and chill up to 2 days.