8 oz. cream cheese, softened

4 oz Cool Whip

1 cup powdered sugar

1/2 cup brown sugar

3 T butter, cold, cut into small pieces

1/3 cup light Karo corn syrup

1 cup Pecan Pieces

1 large egg, beaten

1 1/2 tsp vanilla

1/4 tsp kosher salt

Apple slices, pretzels, graham crackers or shortbread cookies for serving.

Combine cream cheese, Cool Whip, and powdered sugar in a bowl; beat with an electric mixer until smooth. Spread mixture along the bottom of pie plate or flat piece of pottery. Refrigerate.

In a saucepan, combine brown sugar, butter, Karo, pecans, vanilla extract, egg and salt. Bring mixture to a gentle boil over medium heat, stirring constantly. (Be sure prior to heating that egg is mixed thoroughly into mixture so that you don't have "scrambled eggs" in your pie topping.) Once at gentle boil, cook for 1 minute, stirring constantly. Remove from heat and allow to cool for 10 minutes. Stir and pour over cream cheese mixture. Serve immediately or refrigerate until ready to serve. Suggest serving with apple slices or graham crackers.