Crustless Pineapple Pie

Name: Crustless Pineapple Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 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

Total Time Prep: 10 min. Bake: 40 min.

Yield 8 servings

Test Kitchen Approved

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

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.

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

Recipe Creator