1 (9") unbaked pie shell

PINEAPPLE LAYER:

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

CREAM CHEESE LAYER:

8 oz. cream cheese, softened
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/4 c. chopped pecans

Combine sugar, cornstarch and pineapple plus juice. Cook over medium heat, stirring constantly until thick. Cool. Blend cream cheese, sugar and salt in mixer. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 degrees and bake for 50 minutes. Cool.