With a hand mixer or in a stand mixer, mix together the cream cheese, egg, and vanilla until smooth. Divide the mixture evenly between the two pie crusts and spread it into the bottom of the crust.
To make the pecan filling, beat the eggs with a mixer until well blended. Add the sugar, corn syrup, vanilla and chopped pecans and stir until well combined. Divide the mixture between the two pie crusts, being cautious that all the pecans don't end up in one pie, and pour it over the cream cheese layer. Place on a rimmed baking sheet (in case of spills) and bake for 45 to 55 minutes or until the pies are firm, golden brown, and nearly set - there will still be a little jiggly in the middle. Cool completely before serving. Store in the refrigerator.
This recipe can easily be halved. When making the cream cheese layer, simply beat the one egg in a separate bowl and only add about half of it. The rest should be self explanatory.
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