When I was growing up our family always went to church on Sunday morning and evening. Often after church on Sunday evenings my parents had several couples over for coffee. Mom would have a light lunch ready for her guests and us four kids always looked forward to the food. This is just one of the desserts she served on such occasions. The butter crust has a very delicate texture, and compliments the light pineapple filling and coconut meringue.
Pineapple Dessert Squares
- 1 cup flour
- 1/2 cup butter
- Using a pastry blender cut the butter into the flour until you have a fine crumble.
- Press into an 8x8 pan and bake at 325º for 2 minutes.
- Take out and let sit while you make the pineapple filling.
- 1 398 ml (14 ounces) can crushed pineapple, with juice
- 1/2 cup sugar
- 3 tablespoons corn starch
- 2 tablespoons butter
- In a sauce pan stir together pineapple, sugar and cornstarch.
- Stirring constantly, bring ingredients to a boil until it thickens.
- Remove from heat and stir in butter.
- Spread over crust.
- 2 egg whites
- 1/4 cup sugar
- 1 cup coconut
- 1/8 teaspoon baking powder
- 1/16 teaspoon salt
- Beat egg whites, sugar, baking powder and salt together until soft peaks form.
- Fold in coconut.
- Spread meringue over pineapple mixture.
- Return to oven and bake another 20 minutes until the meringue is a light golden colour. It is best to let this square cool before cutting to let all layers set. These do not freeze well.