In a mixing bowl, beat cream cheese,1/2 cup sugar, and salt until smooth.Add eggs, one at a time, beating well after each addition. Blend in milk and vanilla. Set aside.
In a small saucepan,combine cornstarch, and remaining 1/2 cup sugar. Stir in pineapple with juice. Bring to a boil, stirring constantly. Boil 2 minutes.
Pour pineapple mixture into pastry shell. Spoon the cream cheese mixture over top. Sprinkle with chopped pecans. Bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees and bake an additional 45-50 minutes until center is set. Cool completely. Chill before serving.