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
1. 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.
2. 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.)
3. Spread cooled pineapple mixture over bottom of pie shell. Pour cream cheese mixture over pineapple layer; sprinkle with pecans.
4. Bake at 400° for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool.
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling YIELD: 8 servings.