Ingredients
1 cup Splenda
¼ cup GF flour
3 eggs
1 ½ cups buttermilk
2 tsp vanilla extract
1 tsp lemon extract
2/3 stick melted butter
1 small can crushed pineapple (in juice not syrup)
Preparation
Spray a deep dish glass pie pan with a cooking spray. Pre-heat oven to 425. Beat eggs, buttermilk, melted butter, and extracts together. Add GF (gluten free) flour and Splenda and beat until well mixed. Stir in pineapple and pour into pie pan. Bake 10 minutes and reduce the heat to 350 and continue to bake for 35 minutes or until top is lightly browned and a knife inserted into the center comes out clean. Cool before cutting.
Susi Mitchell
