Instructions: 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, dont 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.

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