PINEAPPLE LAYER:

1/3 c. sugar
1 tbsp. cornstarch
1 (8 oz.) can crushed pineapple with juice

CREAM CHEESE LAYER:

1 (8 oz.) pkg. cream cheese, softened at room temperature
1/2 c. sugar
1/2 tsp. salt (or, to taste)
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/2 c. nuts, chopped

Will need:

1 unbaked pie shell

Combine sugar, cornstarch and pineapple with juice in small saucepan and cook over medium heat until mixture is thickened (stir constantly). Cool; set aside. Blend cream cheese, sugar and salt in mixer bowl. Add 2 eggs one at a time beating after each addition. Blend in milk and vanilla. If mixture looks slightly curdled, don't worry, it bakes out. Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple and sprinkle with chopped nuts.

Bake at 400°F for 10 minutes, reduce heat to 325°F and bake for approximately 50 minutes. Cool before serving.

Light Philadelphia Neufchatel cream cheese works fine and save about 25% of fat and calories.