PINEAPPLE LAYER:

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

CREAM CHEESE LAYER:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1 (9") 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 clear. Cool. Blend cream cheese, sugar and salt in bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. (Don't worry if mixture looks curdled, it bakes out.) Spread cooled pineapple in bottom of pie shell. Pour cream cheese mixture over pineapple, sprinkle with pecans. Bake t 400 degrees for 10 minutes. Reduce heat to 325 degrees and bake for 50 minutes. Cool before cutting.