Preheat and Prepare:

Preheat the oven to 400 degrees F (200 degrees C). Fit the pie dough into a 9-inch pie dish, crimping the edges as desired. Place the prepared pie crust in the refrigerator while preparing the filling.

Prepare Pineapple Filling:

In a small saucepan, combine the crushed pineapple with its juices and 1/2 cup of granulated sugar. Bring to a simmer over medium heat, stirring occasionally, until the mixture thickens (about 10 minutes). In a separate small bowl, dissolve the cornstarch in water, then stir it into the pineapple mixture. Remove from heat and set aside.

Prepare Cream Cheese Filling:

In a large mixing bowl, beat the softened cream cheese with the remaining 1/2 cup of granulated sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the salt, whole milk, and vanilla extract until fully incorporated.

Assemble the Pie:

Spoon the thickened pineapple mixture into the prepared pie crust, spreading it evenly. Carefully pour the cream cheese filling over the pineapple layer. Sprinkle chopped pecans evenly over the top of the pie.

Bake the Pie:

Place the pie in the preheated oven and bake for 10 minutes. After 10 minutes, reduce the oven temperature to 325 degrees F (165 degrees C). Continue baking for an additional 35-40 minutes, or until the center of the pie is set and the top is golden brown.

Cool and Serve:

Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving. Refrigerate any leftovers promptly.