1-20 oz can crushed pineapple
1-3 oz box lemon pudding and pie filling-not instant
1/4 cup water
2 tbsp butter
1-9 inch graham cracker crust

Put pineapple (juice and all), pie filling, water and butter in pan. Cook until very thick, stirring constantly. Cool; stir a couple of times during cooling. Pour into graham cracker crust. Chill in refrigerator. For a less tart taste make pie the day before it's served.