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Crustless Pineapple Pie Recipe

Crustless Pineapple Pie Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD:6-8 servings


  • 2 cups milk
  • 2/3 cup sugar
  • 1/2 cup biscuit/baking mix
  • 1/4 cup butter or margarine, 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


  • 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. 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 slice: 225 calories, 10g fat (6g saturated fat), 77mg cholesterol, 198mg sodium, 30g carbohydrate (25g sugars, 0 fiber), 4g protein.

Reviews for Crustless Pineapple Pie

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Reviewed Jun. 20, 2014

"Um, this was kind of strange. It's a custard-like pie without being custard-y...if that is possible. The flavor was okay, but nothing amazing. I would use less sugar and probably add some coconut for texture and flavor if I made it again. I ate a piece warm and thought, "Well, maybe you're supposed to eat it cold" so I stuck it in the fridge and it's not really any better chilled. My husband ate one piece. He usually cleans out a dessert in a day or two. I also will agree with cls1789- this took forever to bake I had to add an extra hour onto the baking time."

Reviewed Nov. 22, 2010

"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!"

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