Preheat oven to 350.
Fit the piecrust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
Next, combine the cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt. Beat at medium speed with an electric mixer until smooth.
Pour the cream cheese mixture into piecrust.
Next, chop the pecans and sprinkle them evenly over the cream cheese layer.
In a medium bowl, combine the remaining 1/4 cup sugar, corn syrup, remaining 3 eggs and 1 teaspoon of vanilla.
Whisk everything together until it's well combined and pour the mixture over the pecans. Place the pie on a baking sheet.
Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set.
Cool completely on a wire rack (about 1 hour).
Serve immediately, or cover and chill up to 2 days.