Soften the cream cheese at room temp. Cream together in a bowl with 1 egg, 4 tabsp sugar and 1 teasp vanilla. Keep stirring and beating until well creamed with no lumps. In another bowl, beat together the corn syrup, 1 teasp vanilla, 3 eggs and 2 tabsp sugar.
Pour the cream cheese mix into the pie shell. Level off and spread the chopped pecans on top. Pour the corn syrup mixture over the pecans. Bake for 35 minutes.
