PINEAPPLE PIE

When you need a quick, easy tasty dessert, here’s a good choice.  Not really a pie, no crust—but cut in pie-shaped servings, what do you call it?   This has a nice custard texture with a tropical twist.  Everything needed is probably in the pantry, and prep means putting everything in the blender! 

• ¼ cup butter, softened
• 8 oz can crushed pineapple
• 1 cup pineapple juice–drained from can, plus 6 oz can
• 1 cup milk
• 1 tblsp vanilla
• 2 tblsp frozen orange juice concentrate
• ½ tsp salt
• 4 eggs
• ¾ cup sugar
• 1/3 cup flour

Butter a deep pie pan.  Put everything in the blender for about a minute, on high.  Pour into buttered pan—don’t overfill.  Bake in pre-heated 350’ oven for about 45 minutes—until a knife inserted in center comes out clean.  Cool completely in fridge before slicing.

The Kitchen Hive