Remember the old Impossible pie recipe? That makes its own crust. Well I’ve been getting so many eggs, that I’ve been trying to use them in many different recipes.

This is the version I’ve finally decided works the best.

Ingredients:

5 Large Eggs ( I use Duck Eggs)

1 Cup White Granulated Sugar

1, 3 oz. box of Gluten Free Coconut Cream pudding. ( I use cook and serve, Jello brand)

1, 8 oz package softened Cream Cheese

1, 20oz. Can of Crushed Pinapple ( with the juice, don’t drain it)

Preheat oven to 350* F.

In medium size mixing bowl with electric mixer, blend all Ingredients until well mixed. Spray a 9 in. pie plate with olive oil or any gluten free spray you prefer. As long as you completely spray sides as well. Pour pie Batter into pan and bake for 40 to 45 minutes until pie is set in the center.

Remove pie from oven, let cool completely and refrigerate for a couple of hours before slicing. Serve cold with wipped cream or plain. Whatever you like. Enjoy!