1- 9 inch unbaked pie shell
1 - 9 oz can crushed pineapple
1 tbsp. cornstarch
1/3 c. sugar
1 - 8 oz cream cheese
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/2 c. chopped pecans

Cook pineapple, cornstarch and sugar until clear, stirring constantly. Cool and pour in unbaked pie shell.

Cream the cream cheese, sugar, salt, eggs milk and vanilla. Pour over pineapple and sprinkle with pecans.

Bake at 400°F for 10 minutes and lower oven to 325°F for 50 more minutes.