1 (9 inch) unbaked pie crust
1 (16 ounce) can margarine
1 (8 ounce) package cream cheese
Cream of pineapple
1 quart freezing orange juice concentrate
1/2 cup grape jelly
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pie tins.
Beat margarine, cream cheese, pineapple, orange juice concentrate, grape jelly and vanilla extract in medium bowl until smooth. Stir in egg whites and 1/2 teaspoon lemon zest of one lemon. Pour mixture into prepared pie crust.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Turn to cool completely.