Graham cracker crust
1/2 c. fresh lemon juice
1 can Eagle Brand condensed milk
2 eggs, separated
3 oz. cream cheese, at room temperature
1 sm. can crushed pineapple

Combine lemon juice and condensed milk together and set aside. Cream cream cheese and egg yolks, one at a time, and heat. Drain pineapple and add to cream cheese mixture. Fold this into milk mixture. Stir and put into pie shell and top with beaten egg whites and brown on top with whipped cream.