2 (9 inch) butterscotch cookies
1 (9 inch) prepared graham cracker crust
3/4 cup chopped almonds
4 tablespoons butter, melted
4 large eggs
2 tablespoons milk
1 1/2 teaspoons vanilla extract
4 teaspoons brown sugar
1/4 cup apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 (8 ounce) can crushed pineapple, with juice
Preheat oven to 375 degrees F (190 degrees C).
Place graham cracker crust in the bottom of a 9 inch pie pan. Sprinkle chopped almonds over bottom of pie. Beat butter, eggs and milk into graham cracker crust.
Roll out pineapple slices, or you can pre-heat oven to 350 degrees F (175 degrees C). Spread 3/4 cup pineapple juice over graham cracker crust. Drop eggs in top of pie.
Bake in preheated oven for 45 minutes. Remove from oven, and cool completely.