APPLE CREAM PIE

1 unbaked 9-inch pie shell (thaw if frozen)
8 oz. pkg. cream cheese, softened
1/4 c. sugar
1 egg
1/2 tsp. vanilla
4 c. peeled thinly-sliced apples
1/2 tsp. cinnamon
2/3 c. sugar
1/2 c. chopped pecans, optional
8 oz. container whipped topping 

Preheat oven to 400 degrees.

Press the pie shell into a 9-inch pie plate according to manufacturer's directions.

In a medium bowl, beat the cream cheese, 1/4 c. sugar, egg, and vanilla together until smooth and creamy. Spread evenly over the bottom of the pie crust.

In a large bowl, mix the apples, cinnamon, and remaining 2/3 c. sugar together. Stir to combine and evenly distribute the sugar. Layer the apples evenly over the cream cheese mixture. Sprinkle with nuts (if using). Bake for 15 minutes, open the oven door, and lower the heat to 350 degrees. Bake an additional 30 minutes or until apples are cooked through. Cool completely, then place in refrigerator. Serve cold with a dollop of whipped topping. Keep leftovers refrigerated.