I took a favorite pie recipe and substituted canned pineapple for the coconut. The results were delicious. You can also bake this ahead of time. —Christi Ross, Guthrie, Texas
Crustless Pineapple Pie
Crustless Pineapple Pie
Prep Time
10 min
Cook Time
40 min
Yield
8 servings
Ingredients
- 2 cups 2% milk
- 2/3 cup sugar
- 1/2 cup biscuit/baking mix
- 1/4 cup butter, melted
- 2 large eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- Yellow food coloring, optional
- 2 cans (8 ounces each) crushed pineapple, well drained
- Whipped topping, optional
Directions
- In a blender, combine the milk, sugar, biscuit mix, butter, eggs, vanilla and, if desired, food coloring; cover and process until smooth. Sprinkle the pineapple into a greased deep-dish 9-in. pie plate. Pour batter over pineapple.
- Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Garnish with whipped topping if desired.
Nutrition Facts
1 slice: 225 calories, 10g fat (6g saturated fat), 77mg cholesterol, 198mg sodium, 30g carbohydrate (25g sugars, 0 fiber), 4g protein.
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