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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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 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:
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.
2. 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.
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