Pineapple Custard Pie

Mix pineapple (with juice), corn starch, and 1/4 cup sugar in a saucepan. Simmer on medium until mixture begins to thicken. Pour into prepared pie crust.

Blend cream cheese, remaining 1/2 cup sugar, and salt together with a fork. If mixture is not smooth enough, add small amounts of milk to make it smooth. Add eggs one at a time, mixing well with a whisk after each addition. Add vanilla and blend. Pour into the crust over the pineapple mixture. Sprinkle with chopped pecans.

Bake at 350ºF until lightly browned, about 45 minutes. Serve warm, at room temperature, or cold. Makes a wonderful leftover breakfast—if it lasts that long! Enjoy!