1/3 c. sugar
1 tbsp. cornstarch
1 c. crushed pineapple with juice
1 (8 oz.) pkg. Philadelphia cream cheese
1/2 c. sugar
1/2 tsp. salt
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1 (9-inch) unbaked pastry shell
1/4 c. chopped pecans (optional)

Blend 1/3 cup sugar with cornstarch. Add pineapple; cook until mixture is thick and clear; cool. Place cream cheese in bowl and cream until soft. Slowly blend 1/2 cup sugar and salt in it. Add eggs, stirring well. Blend in milk and vanilla. Spread cool pineapple mixture in bottom of unbaked pastry shell. Pour in cream cheese mixture.

Bake in hot 400 degree oven for 10 minutes; reduce heat to low 325 degree oven. Bake for additional 50 minutes. Cool. Serve.