I got this recipe from my Aunt Rose Fogel about 35-40 years ago. I don't serve it to anyone new unless I have the recipe already written out for them.

1	9"	unbaked pie shell (can use frozen from store)
1/3	C.	Milk
1	Tbsp.	Cornstarch
1	8oz.	can crushed pineapple
1	8oz.	pkg. Cream Cheese
1/2	C.	Sugar
1	tsp.	Salt
2		Eggs
1/2	C.	Milk
1/2	tsp.	Vanilla
1/3	C.	chopped pecans

• Blend 1/3 c. milk with 1 Tbsp. cornstarch and add a 8 oz. can of crushed pineapple, juice and all. Cook stirring constantly until the mixture is thick and clear.
• Blend an 8 oz. pkg. of cream cheese, softened at room temperature with 1/2 c. sugar and 1 tsp. salt. Add 2 eggs, one at a time. Stir well after each egg. Blend in 1/2 c. milk and 1/2 tsp. vanilla.
• Spread cooled pineapple mixture over bottom of a 9" unbaked pastry shell. Pour in cream cheese mixture. Sprinkle with 1/3c. chopped pecans.
• Bake at 400 degrees for 10 min., reduce temperature to 325 degrees and bake 50 minutes.
• Cool completely before serving.
• Yummmmmmmm!!