Crustless Pineapple Pie
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
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1In 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.
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2Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Garnish with whipped topping if desired.
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