1 can crushed pineapple in its own juice
2 pkg. cream cheese, softened
1/2 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 graham cracker crust
2 tsp. cornstarch

Preheat oven to 350°F. Drain pineapple, reserving juice. Blend cream cheese with sugar, eggs and 1/2 tsp. vanilla. Stir in 1/2 c. pineapple. Pour into crust.

Bake 25 minutes or until center is set; cool. Combine reserved juice with cornstarch. Cook 3 or 4 minutes or until thickened and translucent. Stir in remaining pineapple. Spread to outer edges of pie. Chill.