Pineapple Dessert Squares - Flash Back Friday


I've chosen to bring back this recipe because it's just too good to be forgotten. It's a flashback for me to my mom baking it. She always baked hers in a square pan, which I typically do too, but I thought I'd show you that it can be baked in a tart pan as well. When baking in this style pan I like to serve it cut on the diagonal.

 "Blossom Time" was my Grandma Janzen's china set. The pieces shown here I've added to the few pieces I have from her original set.

Here is the original recipe post.

Crust
  • 1 cup flour
  • 1/2 cup cold butter
  1. Using a pastry blender cut the butter into the flour until you have a fine crumble. 
  2. Press into an 8x8 pan and bake at 325ºF for 2 minutes. 
  3. Take out and let sit while you make the pineapple filling.
Filling
  • 1 398 ml (14 ounces) can crushed pineapple with juice
  • 1/2 cup sugar
  • 3 tablespoons corn starch
  • 2 tablespoons butter
  1. In a sauce pan stir together pineapple, sugar and cornstarch. 
  2. Stirring constantly bring ingredients to a boil until it thickens. Remove from heat and stir in butter. 
  3. Spread hot mixture over crust.
Meringue Topping
  • 2 egg whites
  • 1/4 cup sugar
  • 1 cup coconut
  • 1/8 teaspoon baking powder
  • 1/16 teaspoon salt
  1. Beat egg whites, sugar, baking powder and salt together until soft peaks form. 
  2. Fold in coconut. 
  3. Spread meringue over hot pineapple mixture. 
  4. Return to oven and bake another 20 minutes until the meringue is a light golden colour. 
  5. It is best to let this square cool before cutting so that all layers set. These do not freeze well.





6 comments:

  1. I recall something like this, but it was called "icebox squares". Pineapple, whipped cream.... And what else? A pre-baked pastry? It fit in the icecube tray in the tiny freezers that fridges had in the '40s. Soooo yummy.

    Hmm. I do have pineapple. I do know how to whip egg whites. It's practically done!


    Sharon

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  2. Pineapple and coconut - what's not to love!!! Yours looks so pretty made in the tart tin and your grandmother's china is beautiful!

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  3. Question: How did you get it out of the pan without breaking it?

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    1. That pan has a removable bottom piece. Just push up a wee bit and the whole thing lifts out. The base stays on the bottom holding the dessert.

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    2. Ooo-oo, thank you. I wondered how you did it! I've not seen a pan like that, but will watch for it at estate sales.

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  4. Sounds delicious as is, but I am curious if you've ever made it with a filling other than the crushed pineapple? I was thinking about stewing down some rhubarb and giving that a go!

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