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Preheat oven to 350°F.
Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
Beat cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust.
Sprinkle evenly with chopped pecans.
Whisk together corn syrup and remaining 3 eggs, ¼ cup sugar, and 1 tsp. vanilla. Pour mixture over pecans. Place pie on a baking sheet.
Bake on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.