Delaware Cream

1 tablespoon Cornstarch

8 ounces Crushed pineapple w juice

8 ounces Cream cheese -- softened

1/2 cup Sugar

1 teaspoon Salt

2 Eggs

1/2 cup Milk

1/2 teaspoon Vanilla

1 9" unbaked pie shell

1/4 cup Pecans -- chopped

1. Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is think and clear. Cool; set aside. 2. Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.) Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans. 3. Bake at 400 degrees for 50 minutes. Cool.