1/3 c. sugar
1 tbsp. cornstarch
9 oz. crushed pineapple with juice
8 oz. cream cheese
1/2 c. sugar
1/2 tsp. salt (or none)
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/4 c. chopped pecans
9" unbaked pie shell

Stir together in saucepan sugar, cornstarch and pineapple. Cook over medium heat, stirring constantly, until thick and clear. Set aside to cool.

Blend together cream cheese, sugar, salt and eggs, stirring well after each egg. Add milk and vanilla and mix. Spread the cooled pineapple mixture over the bottom of a 9 inch unbaked pie shell. Pour in cream cheese mixture. Sprinkle with chopped pecans. Bake at 400 degrees for 10 minutes, then reduce heat to 325 degrees and bake for 50 minutes more.