PINEAPPLE LAYER:

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

CREAM CHEESE LAYER:

1 pkg. (8 oz.) cream cheese, softened to room temperature
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1 9" unbaked pie shell
1/4 c. chopped pecans

Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. 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; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 degrees and bake for 50 minutes. Cool.