Combine pineapple, undrained, 1/3 cup sugar and cornstarch in saucepan. Cook over medium heat, stirring constantly until thick and clear. Set aside to cool.
Blend together; cream cheese, 1/2 cup sugar, salt, cream well. Add unbeaten eggs, one at a time, beating well after each. Blend in 1/2 cup milk and vanilla.
Spread pineapple mixture in pastry lined pan. Top with cream cheese mixture.
Bake 425o for 10 min. then 350o for 20 - 25 min. Chill before serving.
1 cup sifted flour
1 tsp salt
1/3 cup Crisco until size of small pea
Sprinkle: 3 to 4 tbl cold water over mixture and toss lightly. Add water until dough is just moist enough to hold together. Form into ball and roll out. Fit into pan and flute edges. Set aside unbaked.