1/3 c. sugar
1 tbsp. cornstarch
1 c. crushed pineapple (Do not drain)
1 (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) unbaked pie shell
1/4 c. chopped pecans or sprinkle nutmeg

Blend 1/3 cup sugar with cornstarch, add pineapple. Cook on medium heat, stirring till thick and clear. Cool. Combine cream cheese with 1/2 cup sugar and salt, stir until smooth and well blended. Add eggs one at a time, stirring well after each egg, blend in milk and vanilla. Spread cooled pineapple mixture over bottom pie shell. Pour cream mixture over pineapple. Sprinkle with nuts or nutmeg.

Bake at 400°F for 10 minutes, then reduce heat to 325°F for 50 minutes or until brown and center is set.