Preheat oven to 400 degrees; grease a 9" pie pan.

Place 1/4 C sugar, cornstarch and pineapple into a saucepan; cook over medium heat until the mixture is thick and clear. Set aside to cool.

Blend cream cheese, vanilla, 1/2 C sugar and salt until creamy.

Whip in the egg.

Stir in the milk and mix until combined.

Place pie crust into pan and crimp the edges.

Spread the pineapple mixture over the bottom of the unbaked crust.

Pour the cream cheese mixture on top.

Bake for 10 minutes at 400 degrees then reduce heat to 350 degrees and continue baking for 45-50 minutes.

Allow to cool; add a dollop of Reddi-wip.

Slice, serve and enjoy!