1 regular pie crust
1 can (8 oz.) unsweetened crushed pineapple
1 container (8 oz.) lemon chiffon non-fat yogurt
1 pkg. (3.4 oz.) lemon pie filling
1 tsp. grated lemon peel
1 tbsp. fresh lemon juice
1 c. frozen whipped topping, thawed (I use Cool Whip)

Prick pie crust and bake about 15 minutes in 400°F oven until brown. Cool. Stir together pineapple with juice, yogurt, pudding mix, lemon peel and lemon juice. Stir in Cool Whip, just until blended. Pour in baked pie shell. Refrigerate at least 1 hour. Garnish with additional topping and canned pineapple slices if desired.