1 (20 oz.) can crushed pineapple, undrained
1/2 c. sugar
3 tbsp. cornstarch
2 tbsp. water
2/3 c. sugar
1 tbsp. butter
2 eggs
1/4 c. flour
1 c. cottage cheese
1 tsp. vanilla
1/2 tsp. salt
1 c. milk
1 (10 inch) pastry shell

Combine pineapple, 1/2 cup sugar, cornstarch, and water in small pan. Bring to boil, cook 1 minute, stirring constantly. Cool. Blend 2/3 cup sugar and butter; add flour, cheese, vanilla, and salt and beat until smooth. Slowly add eggs, then milk to cheese mixture, beating constantly. (The latter mixture can be put into a blender, starting with liquid ingredients first, then dry.)

Pour pineapple mixture into unbaked pie crust, spreading evenly. Gently pour custard mixture over pineapple, being careful not to disturb the first layer. Bake at 450 degrees for 15 minutes, then at 325 degrees for 45 minutes. Use clean knife test for doneness.