Ingredients:

Pastry for one crust 9" pie

1/3 cup sugar
1 tablespoon cornstarch
1 8-/12 ounce can crushed pineapple, undrained

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1 8-ounce package cream cheese, softened
1/2 cup sugar
1/2 teaspoon salt
2 eggs (at room temperature)
1/2 cup milk
1/2 teaspoon vanilla
1/4 cup chopped pecans

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Pineapple slices and Maraschino cherries for garnish

Directions:

1.  On lightly floured surface, roll pastry to 12-inch circle.  Place in a 9-inch pie plate.  Turn under edge; flute.
2.  Combine sugar and cornstarch in saucepan; stir in pineapple.  Cook, stirring constantly until mixture is clear and thickened.  Cool; spread into bottom of pastry shell.
3.  Combine cream cheese, sugar and salt, mixing until well blended.  Add eggs one at a time, mixing well after each addition.  Blend in milk and vanilla.
4.  Pour over pineapple mixture; sprinkle with pecans.
5.  Bake at 350 degrees for 35 minutes.  Cool.
6.  Garnish with pineapple slices, cut in half, and Maraschino cherry halves.

8 servings.