1/3 c. sugar
1 tbsp cornstarch
1 can (9 oz.) crushed pineapple, juice and all
1 pkg. (3 oz.) cream cheese
1/2 c. sugar
1 tsp salt
2 eggs
1 c. milk
1/2 tsp vanilla
1/4 c. pecan, meats, chopped

Pastry for one crust pie. Line 9 inch pie plate with pastry. Blend first three ingredients. Place in saucepan and cook over low heat until mixture is thick and clear. Cool. Blend cream cheese, sugar and salt. Add eggs, one at a time, beating well after each egg has been added. Blend in milk and vanilla. Spread cooled pineapple mixture over bottom of unbaked pastry-lined pie plate. Pour cream cheese mixture over pineapple mixture and sprinkle pecans over top.

Bake. Be sure to watch temperature and time on this pie.

Bake at 400°F for only 10 minutes, then reduce heat to 325°F for 50 minutes.

Serves 6 or 7.