Pineapple Crustless Pie Recipes

CRUSTLESS PINEAPPLE PIE

Steps:

• ) Pre-heat the oven to 180 deg C (350 deg F) - spray a deep oven pie dish with cooking oil.
• ) Combine the Milk, Sugar, Pancake Mix, Butter, Eggs and Vanilla Essence in a medium mixing bowl - beat until smooth - stir in the drained Pineapple.
• ) Pour into the prepared oven dish and bake 45 minutes - cover with aluminum foil (to prevent too much browning) , increase the oven heat to 200 deg C (400 deg F) - bake a further 10 minutes or until the center of the pie is set - remove from the oven and leave to cool and set completely
• ) Serve with whipped cream (optional)

CRUSTLESS PINEAPPLE PIE

Steps:

• Preheat oven to 350 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
• In a blender, combine milk, sugar, pancake mix, margarine, eggs, and vanilla. Cover and process until smooth. Evenly spoon pineapple into pie plate. Pour batter over pineapple.
• Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Let cool, then garnish with whipped topping if desired.

CRUSTLESS PINEAPPLE PIE

Steps:

• 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 in the center comes out clean. Garnish with whipped topping if desired.

NO CRUST PINEAPPLE PIE

Steps:

• In blender, combine first 6 ingredients.
• Process until smooth.
• Spoon pineapple over the bottom of a greased deep-dish 9 inch pie plate.
• Pour batter over pineapple.
• Bake at 350* for 45 minutes, or until knife comes out clean.

PINEAPPLE CRUSTLESS PIE

Steps:

• 1. ***If your pineapple juice doesn't equal 1 cup then make up the difference by adding milk.
• 2. Preheat oven to 350 degrees. Butter deep dish pie pan.
• 3. Throw everything into a blender and blend for 45 seconds on high. If you like coconut it is a perfect addition add half a cup before blending.
• 4. Pour into buttered pie pan. If you added coconut, sprinkle a little on the top.

SUGAR-FREE PINEAPPLE PIE

Steps:

• Combine crumbs and butter; press into bottom and up the sides of a 9-in. pie plate. Bake at 350° for 8-10 minutes; cool. In a bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and sweetener. Spread into crust. Chill at least 3 hours.

PINEAPPLE CHESS PIE

Steps:

• Separate eggs.
• Combine sugar, flour and melted butter.
• Beat egg yolks.
• Add to sugar mixture, mixing with an electric mixer until well-mixed.
• Add drained pineapple and mix well.
• Beat egg whites until they form stiff peaks and fold into the mixture above.
• Pour into unbaked pie shells and bake at 300 degrees for 45-50 minutes.

NO CRUST COCONUT PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine eggs, butter or margarine, flour, vanilla, sugar, milk and coconut. Mix well.
• Pour into 10 inch deep dish pie plate.
• Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. Crust will form on the bottom.

CRUSTLESS RICE PUDDING PIE

Steps:

• 1. Heat oven to 350 degrees. Grease a 2 quart casserole dish.
• 2. Cook rice in unsalted water until done, according to the box directions.
• 3. Add the butter and sugar, and stir well to incorporate.
• 4. In a large bowl, mix the regular milk with the evaporated milk, and then add 3 well-beaten eggs.
• 5. Add the vanilla and raisins (if using) to the milk and eggs and then add entire mixture to the cooked rice, blending lightly.
• 6. Place entire mixture in 2-quart casserole; sprinkle cinnamon on top.
• 7. Bake until set, approximately 1/2 hour. Take out and set aside to cool. After it is completely cooled, you may refrigerate. Not before though, or the custard won't set properly.
• 8. Enjoy!