Preheat oven to 400 degrees. Plac3e pie crust into a 9 inch deep dish pie plate and flute edges.
In a large bowl using an electric hand mixer beat together cream cheese, sugar, salt, eggs, milk and vanilla until mixed well. This will be a milky consistency with pieces of cream cheese floating around. Set aside.
In a small sauce pan stir together 1/2 cup sugar, corn starch and pineapple. Turn heat to a medium and cook until warm stirring continually. Bring burner to a high and bring to a boil while stirring continually. Should reach a jelly like consistency in 2 minutes. Turn off burner and allow to cool down for 5 minutes.
Spoon pineapple mixture into bottom of pie crust evenly. Pour cream cheese mixture on top of pineapple mixture.
Bake on lower rack for 10 minutes in 400 degree oven. Lower heat to 325 degrees and bake an additional 50-55 minutes until top of pie is set. Check halfway through to see if you will need to place a pie ring or foil around the edges of pie crust to keep from over browning.
Let sit on a wire rack to cool completely before serving.
Can’t wait to try this one.
I certainly want to try this. It really looks good and not too complicated.