Thursday, August 6, 2015

Impossible Pineapple Pie

I was anxious to try this recipe so I made it last night about 8 p.m.  It's going to be a keeper :). I know it!

 Impossible Pineapple Pie! 



I don't have a particular system for baking.  I do it when the impulse hits me and time is never a factor.

I think that most would have the ingredients for the exception of the pineapple.  Fortunately I had it too so this pie was done in a flash.

A very easy and as you'll see a pie that was still slightly warm that my hubby just had to taste test at 10 p.m.  I  managed to get a small taste of his before he literately gobbled it down  and it was delicious.

Canned whipped cream added to it as it started to melt as I was serving him. He told me it had the perfect taste and texture and he couldn't wait for tomorrow to have more. LOL

I am positive it will slice much better once cooled...Hubby was very impatient LOL...


I used 2% milk so I'd suggest you use as least that percentage. I wanted it to make some yummy custard so I wouldn't suggest skim milk for this recipe.

**Note:  Adding a little coconut might give it an extra yum if you would like. Maybe 1/2 cup??

Enjoy! Positive thoughts coming your way! 





1 1/2 cups milk
1/2 cup sugar
3/4 Biquick type baking mix
1/4 cup butter melted
2 eggs
1 tsp. vanilla extract
1 - 20 oz. crushed pineapple drained

Heat oven to 350 degrees.  Spray a deep dish pie pan with cooking spray.

Using an electric mixer place eggs, melted butter, sugar, milk and vanilla. Beat slowly to combine and Add Bisquick mix and beat until thoroughly blended.  With a large spoon add drained pineapple, stir a few times and pour into deep dish pie pan.

Bake 45 minutes at the 350 degrees.  Cover pie if it starts to brown too quickly and after 45 minutes increase heat to 400 degrees and bake another 10 minutes or until center of pie is set.

Remove from oven and allow to cool completely.

Refrigerate until ready to serve.  Top with whipped cream




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