Cream Cheese-Pineapple Pie

• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 can (8 ounces) crushed pineapple with juice
• 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 400u0b0 for 10 minutes; reduce heat to 325u0b0 and bake for 50 minutes. Cool.

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

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