CRUSTLESS PINEAPPLE CUSTARD PIE
20 ounces crushed pineapple in juice, drained well
2 eggs
1/4 cup light butter, melted
1/2 cup sugar substitute of choice*
1/2 cup baking mix, I used Bisquick Heart Smart
1 1/2 teaspoons vanilla
2 cups skim milk
Spray two 9-inch deep dish pie plates. Divide drained pineapple between the two and spread evenly over the bottom. Combine the remaining batter ingredients into a blender and blend until smooth. Pour half over each plate of pineapple. Bake at 350 for 35 minutes or until a knife inserted in the middle comes out clean. Cool then cover and store in the refrigerator. For best texture and flavor chill overnight before serving. Makes 12 servings.
2 points per slice on ITrackBites Better Balance
*I used Lakanto monkfruit and 1/2 cup does not make a very sweet pie. You may choose to adjust your sweetener to your taste.
Let's Cook YouTube Video
20 ounces crushed pineapple in juice, drained well
2 eggs
1/4 cup light butter, melted
1/2 cup sugar substitute of choice*
1/2 cup baking mix, I used Bisquick Heart Smart
1 1/2 teaspoons vanilla
2 cups skim milk
Spray two 9-inch deep dish pie plates. Divide drained pineapple between the two and spread evenly over the bottom. Combine the remaining batter ingredients into a blender and blend until smooth. Pour half over each plate of pineapple. Bake at 350 for 35 minutes or until a knife inserted in the middle comes out clean. Cool then cover and store in the refrigerator. For best texture and flavor chill overnight before serving. Makes 12 servings.
2 points per slice on ITrackBites Better Balance
*I used Lakanto monkfruit and 1/2 cup does not make a very sweet pie. You may choose to adjust your sweetener to your taste.
Let's Cook YouTube Video
