1/3 c. sugar
1 tbsp. cornstarch
1 (8 oz.) can crushed pineapple, juice in
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/4 c. chopped pecans
1 (9") unbaked pie shell

Blend 1/3 cup sugar with 1 tablespoon cornstarch. Add 8 ounce crushed pineapples, juice included. Cook, stirring constantly, until thick. Cool and set aside.

Blend 8 ounce package cream cheese, softened to room temperature with 1/2 cup sugar and 1 teaspoon salt. Add 2 eggs, one at a time, stirring after each egg. Blend 1/2 cup milk and 1/2 teaspoon vanilla into mixture. Spread cooked pineapple mixture over bottom of 9 inch unbaked pie shell. Pour in creamed cheese mixture, sprinkle with 1/4 cup chopped pecans. Bake at 400 degrees for 10 minutes. Then lower temperature to 250 degrees for 35 minutes.