Step 1: Prepare the Pie Crust

1. Preheat oven to 400°F (200°C).
2. Roll out the pie dough on a lightly floured surface until it’s 1/8-inch thick.
3. Transfer to a 9-inch pie plate, pressing it gently into the dish. Trim excess dough, leaving a 1/2-inch overhang, and flute the edges.
4. Refrigerate the crust while preparing the filling.

Step 2: Make the Pineapple Layer

1. In a small saucepan, combine sugar, cornstarch, and crushed pineapple with juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens and turns clear.
3. Remove from heat and let the pineapple mixture cool completely.

Step 3: Prepare the Cream Cheese Filling

1. In a mixing bowl, beat the cream cheese, sugar, and salt until smooth.
2. Add eggs one at a time, beating after each addition.
3. Mix in the milk and vanilla extract. The mixture may look slightly curdled, but this is normal.

Step 4: Assemble the Pie

1. Spread the cooled pineapple mixture evenly over the chilled pie crust.
2. Gently pour the cream cheese mixture over the pineapple layer.
3. Sprinkle the top with chopped pecans.

Step 5: Bake the Pie

1. Place the pie in the preheated oven and bake for 10 minutes at 400°F.
2. Reduce the heat to 325°F (160°C) and continue baking for 50 minutes, or until the center is set but slightly jiggly.

Step 6: Cooling & Serving

1. Let the pie cool at room temperature for 1 hour.
2. Refrigerate for at least 2 hours before slicing to allow the filling to fully set.
3. Serve chilled and enjoy!