Cream Cheese Pecan Pie

1 (9-inch) unbaked, deep dish pie shell
8 ounces cream cheese, softened
1 egg
1 teaspoon vanilla extract
1/3 cup granulated sugar
1/4 teaspoon salt
3 eggs
1/4 cup granulated sugar
1 cup light corn syrup
1 teaspoon vanilla extract
1 1/4 cups chopped pecans
1 cup semi-sweet chocolate chips

In a small bowl, blend together cream cheese, 1 egg, 1 teaspoon vanilla extract, 1/3 cup sugar, and salt. Mix by hand until mostly smooth. Spread mixture into the bottom of the unbaked pie shell. Sprinkle with chopped pecans.

In another bowl, slightly beat 3 eggs. Stir in 1/4 cup sugar, corn syrup, and 1 teaspoon vanilla; blend well.

Fold in chopped chocolate or chocolate chips. Very CAREFULLY pour corn syrup mixture over pecans.

Cover pie crust edge with a strip of foil to prevent excessive browning.

Bake at 375 degrees F (190 degrees C) for 35 to 45 minutes, or until center is set. Cool completely. Store in refrigerator.

Makes 1 (9-inch) deep dish pie.