1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese dressing
2/3 cup white sugar
1 teaspoon baking soda
2 eggs, beaten
1 1/4 cups sweetened fruit juice
1/2 cup water
1 teaspoon lemon juice
1/2 cup lemon zest
1 cup butter, softened
1 (8 ounce) can sliced pecans
In a large bowl, mix the cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Stir the juice into the cream cheese mixture and lemon zest into the pineapple juice. Pour through a metal spatula gently into the crust. Cover and refrigerate for about 2 hours before glazing.
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan over medium heat, combine the fruit juice, water, lemon juice and lemon zest. Bring to a boil, then bring back to a simmer. Reduce heat to medium-low and cook for 5 minutes. Pour cream cheese mixture into pie crust; sprinkle with pecans.
Bake in preheated oven for 55 minutes, until pie handle is golden brown.