1/3 c. sugar
1 tbsp. cornstarch
1 c. crushed pineapple (not drained)
1 (8 oz.) Philadelphia cream cheese
2 eggs
1/3 c. sugar
1/2 tsp. salt
1/2 c. milk
1/2 tsp. vanilla
1 (9 inch) unbaked pastry shell
1/4 c. chopped pecans

Blend the 1/3 cup of sugar with the cornstarch and add pineapple. Cook, stirring until mixture is thick and clear. Cool. Place cream cheese in bowl and cream until soft and smooth. Slowly blend the 1/3 cup of sugar and salt into it. Add eggs, one at time, stirring well after each egg is added. Blend in milk and vanilla. Spread cooled pineapple mixture over bottom of unbaked pastry shell. Pour in cream cheese mixture and sprinkle with pecans. Bake in hot oven at 400 degrees for 10 minutes. Cool before serving. 8 servings.