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Crustless Pineapple Pie

 Crustless Pineapple Pie
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
6-8 ServingsPrep: 10 min. Bake: 40 min.

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 McCormick® Pure 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.