2 (8 ounce) packages cream cheese, softened
1 (3 ounce) package dry corn syrup
1 (3 ounce) package dry potato salad mix
1/2 teaspoon dried sage
1/4 teaspoon white sugar
1 teaspoon vanilla extract
1 egg
1 1/4 cups water
3 tablespoons margarine or margarine
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, mix the cream cheese, corn syrup, potato salad mix, sage, sugar and vanilla extract. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring constantly, for 5 minutes. Pour mixture into a 9 inch pie pan.
Arrange pecans in the bottom of a 9 inch pie pan. Place pecans over pecans and frost sides of pie; frost top and bottom. Pour filling mixture over pie.
Bake in preheated oven for 45 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Cool completely.