1 9" graham cracker pie crust
1 can (8 oz.) crushed pineapple
12 oz. cream cheese
1 egg
1/2 c. sour cream
1/2 c. sugar
1 tbsp. lemon juice
1/2 tsp. grated lemon peel

Drain pineapple very well. Combine cream cheese, egg, sour cream, sugar, lemon juice and peel. Beat until fluffy and thoroughly mixed. Fold in pineapple. Pour into pie crust. Bake at 350 degrees for 20 minutes. Cool, refrigerate at least 2 hours before cutting.