1/3 c. sugar
1 tbsp. cornstarch
1 c. (8 oz.) crushed pineapple with juice

CREAM CHEESE LAYER:

1 pkg. (8 oz.) cream cheese, softened to room temp.
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 tsp. vanilla
1 (9 inch) unbaked pie shell
1/4 c. chopped pecans

Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside. Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition.

Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry - it bakes out.) Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple, sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 degrees and bake for 50 minutes. Cool.