1/3 cup sugar
1 tablespoon cornstarch
8 1/4 ounces crushed pineapple, undrained
1 9" unbaked pastry shell
8 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1/4 cup chopped pecans
In saucepan, combine sugar and cornstarch; gradually add pineapple.
Cook, stirring constantly, until clear and thickened. Cool; spread
onto bottom of pastry shell.
Combine cream cheese, sugar and salt, mixing until well blended.
Blend in milk, eggs and vanilla. Pour over pineapple mixture;
sprinkle with nuts. Bake at 400 degrees, 15 min. reduce oven
temperature to 325 degrees; continue baking 40 min. Garnish with
pineapple slices, cut in half, and maraschino cherry halves, if