Cream Cheese-Pineapple Pie

Cream Cheese-Pineapple Pie PINEAPPLE LAYER: 1/3 cup sugar 1 tablespoon cornstarch 1 can (8 ounces) crushed pineapple with juice CREAM CHEESE LAYER: 1 package (8 ounces) cream cheese, softened to room temperature 1/2 cup sugar 1 teaspoon salt 2 large Eggs 1/2 cup milk 1/2 teaspoon vanilla extract 1 9-inch unbaked pie shell 1/4 cup chopped pecans Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside. Blend cream cheese, sugar and salt in mixer bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. (Mixture may look curdled.) Spread cooled pineapple mixture over bottom of pie shell. Pour cream cheese mixture over pineapple layer; sprinkle with pecans. Bake at 400° for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool.