Pecan Pie with Cream Cheese Crust

3 oz. Cream Cheese, Softened
1/2 c. butter, softened
1 c. AP flour

Combine cream cheese and butter.  Stir in flour.  Refrigerate about one hour.  Press into an ungreased 9-inch pie pan.

Filling

4 eggs, lightly beaten
1 c. sugar
1 c. light corn syrup
1 stick butter, melted
1 t. vanilla
1 c. pecan halves (or pieces)

Preheat oven to 350.  Combine eggs, sugar, corn syrup, butter and vanilla in large bowl; blend well.  Stir in pecans.  Pour into prepared crust.  Bake 45 to 50 minute or until set.  Cool.

Easy and very tasty.