1/2 c. sugar
1 tbsp. cornstarch
1 can crushed pineapple
9 inch unbaked pie shell
8 oz. cream cheese
1/2 c. sugar
1/4 tsp. salt
2 eggs
1 c. milk
1/2 tsp. vanilla

Blend and cook sugar, cornstarch and pineapple until thick. Let cool. Blend the cream cheese, softened at room temperature with the 1/2 cup sugar and the salt. Add eggs, one at a time, stirring well after each egg is added, blend in the milk and vanilla. Spread the cooled pineapple over the bottom of pie shell. Pour in the cheese mixture and sprinkle with pecans. Bake at 450 degrees for 15 minutes, then reduce to 350 degrees for 15 minutes until set.