Crust*
1 ½ cups Gluten-Free Bisquick
1/2 cup butter
4 to 5 tablespoons cold water
Crust Alternative
Use a prepared gluten-free or regular pie crust
Filling
1 ¼ cups shredded cheese, 1/2 of each Colby Jack & Provel**
1 package cooked, drained & crumbled bacon
½ package gluten-free pepperoni, chopped, optional, if using, reduce bacon to 1/2 package
1 chopped onion, sautéed
1 cup pineapple, crushed or tidbits in juice, well drained
5 eggs
2 cups cashew milk, or 1 cup canned milk of choice
¼ teaspoon pepper
Pinch of salt
1 teaspoon Swerve, or sweetener of choice
1 teaspoon Honey, or sweetener of choice
In double boiler, cook 2 cups cashew milk down to 1 cup, set aside.
Heat oven to 350°F.
Use a prepared gluten-free pie crust
Or Make Crust Yourself
Using a pastry brush, oil a 10-inch glass pie plate. In medium bowl, cut butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 3 teaspoons more water can be added if necessary).
Gather pastry into a ball and press pastry evenly in bottom and up sides of pie plate.
The Filling
Sprinkle cheese, bacon, sautéed onions, pineapple, and peperoni if desired, in crust. In medium bowl, beat eggs, cashew milk, salt, Swerve, honey and pepper until blended. Pour into crust. Cover edges of crust with foil, remove the last 5 minutes.
Place pie plate on cookie sheet. Bake 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
*We shred our own cheese to avoid the filler in the pre-shredded kind.
**Or you can skip this step and purchase a gluten free pie shell to use instead, making this really easy to fix.
Play island music & enjoy!
