No bake crumb crust for 9" pie
3 eggs
1/2 c. sugar
1 tsp. vanilla
1 thin strip lemon peel
1 c. sour cream
1 pkg. (8 oz.) cream cheese, softened & cut in 1" chunks
1 can (8 1/2 oz.) crushed pineapple, well drained

Reserve 2 tablespoons of crumb crust mixture for topping. Press remaining crumbs into bottom and about 2 inches up sides of greased 8 inch springform pan or 8 inch round layer cake pan which is at least 2 1/2 inches deep. Chill thoroughly.

In blender container place eggs, sugar, vanilla, lemon peel and sour cream. Cover. Set blender; timer 10 seconds. Press timer button. Set timer for 40 seconds. Press timer button, while blender is on, tip measuring cap and gradually add cream cheese. Scrape down and continue processing until smooth. Add drained pineapple. Cover, sit at stir; timer 5 seconds. Press timer button.

Pour into crumb-lined pan. Sprinkle reserved 2 tablespoons crumbs over top. Bake in preheated oven, 325 degrees. About 55 minutes or until set in center. Filling will be soft but will firm as cake cools. Remove from oven. Cool on wire rack at room temperature. Makes 10-12 servings.