PINEAPPLE CREAM-CHEESE PIE

1 9-inch unbaked pie pastry shell

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.

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