Pineapple Cheesecake Pie

• 1 lg. can undrained crushed pineapple
• 2/3 cup (150 ml) sugar
• 3 tbsp (45 ml). cornstarch
• 1 8 oz (224 grm). pkgs. softened cream cheese
• 1/2 cup (125 ml) sugar
• 1/2 tsp (2 ml). salt
• 2 unbeaten eggs
• 1/2 cup (125 ml) milk
• 1/2 tsp (2 ml). vanilla
• 1 prepared pie crust

1. Line pie pan with plain pastry, place in freezer until other ingredients are ready.
2. This makes a flakier crust.
3. Combine pineapple, 2/3 cup (150 ml) sugar and cornstarch; cook over medium heat, stirring constantly until thick and clear.
4. Cool.
5. Blend cream cheese with sugar and salt; cream well.
6. Add eggs, one at a time, beating well after each one.
7. Blend in milk and vanilla.
8. Spread pineapple mixture in pie pan.
9. Top with cheese mixture.
10. Bake at 425 degrees (225 C.) for 10 minutes, 350 degrees (175 C.) for 25 to 30 minutes.

pineapple, sugar, cornstarch, pkgs, sugar, salt, eggs, milk, vanilla, crust

Taken from online-cookbook.com/goto/cook/rpage/001794 (may not work)