1/3 cup granulated sugar
1 tbsp cornstarch
1 can (8 1/4-oz) crushed pineapple, undrained
Combine the sugar and cornstarch in a saucepan; add pineapple. Cook, stirring constantly, until the mixture is clear and thickened. Cool and spread onto the bottom of the pastry shell.
1 brick (8-oz) cream cheese, softened
1/2 cup sugar
1/2 tsp salt
2 large eggs
1/2 cup milk
1/2 tsp vanilla extract
1/4 cup chopped pecans
Combine the cream cheese, sugar, and salt; mix until well blended. Add the eggs, one at a time, mixing well after each. Blend in the milk and vanilla extract. Gently pour over the pineapple layer; sprinkle pecans over all.
Bake at 350 degrees for 35 minutes. Remove from oven and allow to cool.
Garnish with pineapple slices and maraschino cherry halves before cutting to serve.