1. Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is think and clear. Cool; set aside.
2. Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.) Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
3. Bake at 200ºC or 50 minutes. Cool.