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

Blend the 1/3 cup of sugar with the cornstarch and add the pineapple. Cook, stirring constantly, until the mixture is thick and clear. Cool.

Combine the cream cheese with the 1/2 cup sugar and salt and stir until smooth and well blended. Add the eggs one at a time, stirring well after each egg is added. Blend in the milk and vanilla.

Spread the cooled pineapple mixture over the bottom of the pastry shell. Pour in the cream cheese mixture and sprinkle with the chopped pecans.

Bake at 400 degree for 10 minutes, then reduce the heat to 325 degrees and bake for an additional 50 minutes. Cool before serving.