Pineapple Custard Pie with Pecans

A simple dessert that is easy, delicious, fresh and fragrant. It's a crazy-sounding pie, but I've never met anyone that didn't like it.

1 (8 oz) can crushed pineapple
2 Tbsp. cornstarch
¾ cups granulated sugar, divided
8 oz, cream cheese, softened
pinch sea salt
2 eggs
1 tsp. pure vanilla extract
⅓ cups pecans, finely chopped
1 whole prepared pie crust, unbaked

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Mix pineapple (with juice), corn starch, and ¼ cup sugar in a saucepan. Simmer on medium until mixture begins to thicken. Pour into prepared pie crust.

Blend cream cheese, remaining ½ 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 until lightly browned, about 45 minutes. Serve warm, at room temperature, or cold. Makes a wonderful leftover breakfast-if it lasts that long.