Ingredients
1 package (8 ounces) cream cheese, softened1 cup sugar, divided1/2 teaspoon salt2 large eggs1/2 cup milk1/2 teaspoon vanilla extract1 tablespoon cornstarch1 can (8 ounces) crushed pineapple, undrained1 unbaked pastry shell (9 inches)1/4 cup chopped pecans
Preparation
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.
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° for 10 minutes. Reduce heat to 325°; bake 45-50 minutes more or until center is set. Cool completely; chill before serving.
