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Crustless Pineapple Pie

Total Time

Prep: 10 min. Bake: 40 min.

Makes

6-8 servings

I took a favorite pie recipe and substituted canned pineapple for the coconut it called for. The results were delicious. You can also bake this ahead of time.—Christi Ross, Guthrie, Texas

Ingredients

  • 2 cups milk
  • 2/3 cup sugar
  • 1/2 cup biscuit/baking mix
  • 1/4 cup butter, melted
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • Yellow food coloring, optional
  • 2 cans (8 ounces each) crushed pineapple, well drained
  • Whipped topping, optional

Directions

  1. In a blender, combine the milk, sugar, biscuit mix, butter, eggs, vanilla and food coloring if desired; cover and process until smooth. Sprinkle the pineapple into a greased deep-dish 9-in. pie plate. Pour batter over pineapple.
  2. 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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