1/3 cup Sugar
1 tablespoon Cornstarch
8 ounces Crushed pineapple w juice
8 ounces Cream cheese — softened
1/2 cup Sugar
1 teaspoon Salt
2 Eggs
1/2 cup Milk
1/2 teaspoon Vanilla
1 9″ unbaked pie shell
1/4 cup Pecans — chopped
1. Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is think and clear. Cool; set aside. 2. Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don’t worry–it bakes out.) Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans. 3. Bake at 400 degrees for 50 minutes. Cool.