1/3 c. sugar
1 tbsp. cornstarch
9 oz. can crushed pineapple
8 oz. pkg. cream cheese
1 tsp. salt
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/4 c. chopped pecans

Blend sugar with cornstarch and add pineapple (juice and all). Cook, stirring constantly, until the mixture is thick and clear. Let cool. Blend cream cheese, softened at room temperature with sugar and salt. Add eggs, one at a time. Stir well after each egg is added. Blend in milk and vanilla. Spread cooled pineapple mixture over the bottom of a 9 inch unbaked pastry shell. Pour in cream cheese mixture and sprinkle with chopped pecans. Bake in hot oven at 400 degrees for 10 minutes. Then reduce heat to 325 degrees for 5 minutes. Let cool, then serve.