1	pkg.	(8 ounces) cream cheese, softened
1	cup	sugar, divided
1/2	tsp.	salt
2		eggs
1/2	cup	milk
1/2	tsp.	vanilla extract
1	tbsp.	cornstarch
1	can	(8 ounces) crushed pineapple, undrained
1		unbaked pastry shell (9 inches)
1/4	cup	chopped pecans

In a mixing bowl, beat the cream cheese, 1/2 cup sugar and salt until smooth. Add eggs, one at a time, beating well after each addition. Blend in the milk and vanilla; set aside. In a small saucepan, combine cornstarch and remaining sugar. Stir in pineapple; bring to a boil, stirring constantly. Boil for 2 minutes. Pour into pastry shell; spoon cream cheese mixture over top. Sprinkle with pecans. Bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees; bake 45-50 minutes more or until center is set. Cool completely; chill before serving.

Yield: 8 servings