1 (9 inch) pie crust, baked
1/2 cup margarine, softened
1 egg
1 cup milk
1 cup split peas
2 tablespoons white sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup pineapple juice
Heat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together margarine and egg until light and fluffy. Beat in milk. Stir in peas, sugar, lemon juice and lemon zest. Mix until well blended, then pour over baked pastry. Sprinkle with half of pineapple juice. Repeat with remaining pineapple juice.
Bake at 350 degrees F (175 degrees C) for 17 minutes. Reduce temp to 350 degrees F (175 degrees C) by adding 1 cup pineapple juice. Bake for 10 to 12 minutes more, or until toothpick inserted in center comes out clean.
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