1/3 c. sugar
1 tbsp. cornstarch
9 oz. can crushed pineapple, not drained
1/2 lb. Philadelphia cream cheese, room temp.
1/2 c. sugar
1/2 tsp. salt
2 eggs
1/2 c. milk
1/2 tsp. vanilla

Blend sugar with cornstarch. Add undrained pineapple. Cook, stirring constantly, until thick and clear; cool. Blend cream cheese, sugar and salt. Add eggs, one at a time. Blend in milk and vanilla. Spread pineapple mixture in unbaked pie shell. Pour cheese mixture and sprinkle with cinnamon. Bake at 400 degrees for 10 minutes and at 325 degrees for 50 minutes.