Cheesecake Pie

2 eggs
1/2 cup sugar
1 tablespoon all-purpose flour
1 package (8 ounces) cream cheese, room temperature
2/3 cup evaporated milk
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
9-inch graham cracker crust, baked
In a mixing bowl, beat eggs until thick and light yellow. Add 1/2 cup of sugar and the flour, beating until blended. Pour the egg mixture into a measuring cup.
In the same bowl, beat cream cheese with a small amount of the evaporated milk until smooth. Add remaining milk, the lemon juice, and the grated lemon peel; beat until smooth and well blended. Pour egg mixture into the cream cheese mixture; beat just until blended.