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Blend 1/3 cup of sugar with one tablespoon cornstarch. Add a 9 ounce can of crushed pineapple (juice and all). Cook, stirring until mixture is thick and clear. Cool. Blend an 8 ounce package of cream cheese, softened to room temperature, with 1/2 cup sugar and 1 teaspoon of salt. Add two eggs, one at a time. Stir well after each. Blend in 1/2 cup of milk, then 1/2 teaspoon of vanilla. Spread cooled pineapple mixture over bottom of 9" unbaked pastry shell. Pour in cheese mixture and sprinkle with 1/4 cup of chopped pecans or walnuts. Bake in 400ºF.   oven for 10 minutes. Reduce heat to 325ºF.   and bake for 50 minutes. Cool, then chill. Serves 8