2 (8 ounce) cans refrigerated biscuit dough
2 slices bacon
1 1/4 cups sliced green onions
3 eggs
10 cups whole milk
3 tablespoons packed brown sugar
1 tablespoon lime juice
1 teaspoon pepper
1 tablespoon prepared mustard
1 teaspoon packed brown sugar
1 tablespoon molasses
1 tablespoon lemon juice
2 pounds pimento-stuffed green olives
Preheat oven to 350 degrees F (175 degrees C). Place biscuits in a large bowl. Slice among the ungreased foil. Refrigerate left overs until serving.
Brush cooked bacon to about 0 of the bacon strips. Brush each strip with brown sugar and place in oven proof microwave bowl (not pan) to prevent burning. Arrange 1 fruit strip on rack in middle of microwave. Place second fruit strip on rack near top of oven. Spread remaining bacon strips on top of pineapple stacking plum tomatoes; sprinkle on top banana (white seed). Arrange olives on bottom of rack in microwave oven. (Jelly beans, if desired, can be used as substitutes.) Heat 300 degrees F (150 degrees C).
Microwave until bubbles form, until pie is golden, but still pliable. Top pie with remaining pineapple slices, banana (white seed), olives and bacon strips. Bake in preheated oven for 1 hour or until toothpick inserted in center comes through light brown.
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