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Crustless Pineapple Pie Recipe

Crustless Pineapple Pie Recipe photo by Taste of Home

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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

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Crustless Pineapple Pie Recipe

Prep: 10 min. Bake: 40 min.

Yield: 6-8 Servings

10 40 50

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

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.
Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Garnish with whipped topping if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 225 calories, 10 g fat (6 g saturated fat), 77 mg cholesterol, 198 mg sodium, 30 g carbohydrate, trace fiber, 4 g protein.

Originally published as Crustless Pineapple Pie in Quick Cooking July/August 2002, p7

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Crustless Pineapple Pie

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(1-1) of 1 reviews

Reviewed on Nov. 22, 2010 by cls1789

This was an excellent pie. I made a gluten-free version by substituting GF Bisquick. Only thing to note - it took almost 2 hrs to cook, not the 45 min mentioned in the recipe. But - we will DEFINITELY make it again!