- 1 (8 ounce) package cream cheese, softened
- 1 cup sugar, divided
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 (8 ounce) can crushed pineapple, undrained
- 1 (9 inch) unbaked pastry shell
- 1/4 cup chopped pecans
- In a mixing bowl, beat the cream cheese, 1/2 cup sugar and salt until smooth. Add eggs, one at a time, beating well after each addition. Blend in milk and vanilla; set aside. 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. Bake at 400 degrees F for 10 minutes. Reduce heat to 325 degrees F; bake 45-50 minutes more or until center is set. Cool completely; chill before serving.