1 unbaked 8-inch pie crust
2 (3 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 1/2 tsp. lemon juice
1/4 c. toasted, slivered almonds
1 tsp. vanilla
2 eggs
1/2 c. heavy cream
1/2 c. flake coconut
1 (8 1/4 oz.) can crushed pineapple, drained

Bake pie crust at 450 degrees for 7 minutes. Cool. Beat cream cheese until fluffy; gradually blend in sugar, lemon juice, vanilla. Beat eggs slightly; add cream and coconut to eggs and blend in with the cheese mixture. Pour into pie crust. Bake in 350 degree oven for 45 minutes or until firm to touch. Before serving, top with drained pineapple and almonds.