Combine the cornstarch and 1/2 cup of sugar in a saucepan. Add the pineapple and cook over medium heat, stirring constantly, until thick and clear. Remove from the heat and let the mixture cool to room temperature.
Combine the cream cheese, salt, and the remaining 1/2 cup of sugar in a mixing bowl. Mix well. Add the eggs one at a time, beating well after each addition. Blend in the milk and vanilla.
When the pineapple mixture has cooled, transfer it to the pie shell. Pour the cream cheese mixture over the pineapple and sprinkle the pecans on top.
Bake for 10 minutes. Reduce the oven temperature to 350°F and bake for an additional 50 minutes. Let the pie cool to room temperature. Then refrigerate until ready to serve.