Ingredients

Crust:
1 1/3 c. Flour
1/2 tsp. Salt
1/2 c. Shortening
3 Tlbsp. Water

Pineapple Filling:
1- 9 oz. Can Crushed Pineapple (Do Not Drain Juice from Can)
1 1/3 c sugar
1 Tlbsp. Cornstarch

Topping for pie:
1- 8 oz. of Cream Cheese at room temperature
1/4 tsp. Salt
1/2 c. Sugar
2 Eggs
1/2 c. Milk
1/2 tsp. Vanilla

Directions

Crust: Mix flour, salt and shortening very well until mixture is fine crumbs. Add water and fold and kneed into a ball of dough.

Filling: Cook on range until thick and translucent.

Roll out crust and put into a 9" pie pan. Pour cooked pineapple filling into crust. Mix all Topping ingredients (except for pecans) and pour over pineapple filling. Chop 1/2 c. pecans and put on top of the pie. Bake in a preheated oven at 400 degrees for 10 minutes. Lower heat on oven to 325 degrees and continue to bake pie for 55 minutes or until a knife comes out clean from being put into the center of the pie.

Notes