Pineapple Pecan Pie

• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar, divided
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 can (8 ounces) crushed pineapple, undrained
• 1 unbaked pastry shell (9 inches)
• 1/4 cup chopped pecans

1. In a large bowl, beat the cream cheese, 1/2 cup sugar and salt until smooth. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla; set aside.
2. 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.
3. Bake at 400u0b0 for 10 minutes. Reduce heat to 325u0b0; bake 45-50 minutes more or until center is set. Cool completely; chill before serving.

cream cheese, sugar, salt, eggs, milk, vanilla, cornstarch, pineapple, pastry shell, pecans

Taken from www.tasteofhome.com/recipes/pineapple-pecan-pie/ (may not work)