1/3 c. sugar
1 tbsp. cornstarch
1 (8 3/4 oz.) can crushed pineapple in syrup
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 unbaked pie shell
1/2 c. walnuts (optional)

Mix the sugar and cornstarch in saucepan. Add pineapple with the syrup and cook, stirring until mixture is thick and clear. Cool.

Beat cream cheese until soft, gradually beat in 1/2 cup sugar and salt.

Beat in eggs, one at a time. Blend in milk and vanilla until mixture is smooth.

Spread cooled pineapple mixture in unbaked pie shell. Pour on cream cheese mixture and sprinkle with nuts, if desired.

Bake at 350°F for 10 minutes. Reduce to 325°F and bake 50 minutes moref.