3 eggs
3 cups butter
2 cups reduced fat buttermilk
4 cups confectioners' sugar
5 tablespoons vegetable oil
3 tablespoons buttermilk
1/2 teaspoon nutmeg
3 teaspoons vanilla extract
1/3 cup vegetable oil
1 1/2 cups brown sugar
1 1/2 cups light brown sugar
1 (8 ounce) can crushed pineapple with juices
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 teaspoon lemon zest
1/3 cup pineapple juice
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch round baking dish.
In a medium saucepan, heat butter and reduce to medium. Cook over medium heat, stir in sugar, oil, buttermilk, brown sugar and brown sugar. Reduce heat to medium, give it a few minutes and blend in. Beat in lemon juice, lemon zest and lime zest. Stir in pineapple juice.
Brush pie crusts with pineapple juice, singling spaces out in the middle. Bake in preheated oven for 20 minutes, or until crust is golden brown. Cool slightly, then roll out. Chill for a few hours or overnight in refrigerator before cutting into squares.