Pineapple Square
Brighten up your dessert table with these luscious Pineapple Squares, a tropical twist on traditional layered bars. Featuring a crumbly, buttery crust baked to golden perfection and topped with a velvety pineapple filling, this recipe captures the perfect balance of sweetness and tang. A cloud of freshly whipped cream with a hint of vanilla adds a dreamy finish, making each bite irresistibly light and refreshing. Ready in under an hour and perfect for sharing, Pineapple Squares are an easy-to-make dessert ideal for summer gatherings, potlucks, or a weekend treat. With just a handful of simple ingredients like canned crushed pineapple, egg yolks, and heavy cream, this recipe is both cost-effective and bursting with flavor. Serve these chilled and watch them disappear in no time!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Unsalted butter
- 0.25 cup Granulated sugar
- 3 large Pasteurized egg yolks
- 1 cup Crushed pineapple (canned, drained)
- 2 tablespoons Cornstarch
- 2 tablespoons Powdered sugar
- 1 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper.
In a medium bowl, combine the all-purpose flour and granulated sugar. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the crumb mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 10-12 minutes, or until lightly golden. Set aside to cool slightly.
While the crust is baking, prepare the filling. In a saucepan over medium heat, combine the crushed pineapple, 2 tablespoons of cornstarch, and 2 tablespoons of powdered sugar. Stir continuously until the mixture thickens and becomes translucent, about 5-7 minutes. Remove from heat and let cool.
Whisk the egg yolks in a small bowl, then gradually add them to the cooled pineapple mixture while stirring continuously. Return the saucepan to low heat and cook for 1-2 minutes to slightly thicken, being careful not to scramble the eggs. Remove from heat and let cool completely.
Spread the pineapple mixture evenly over the baked crust, smoothing with a spatula. Allow to chill in the refrigerator for at least 2 hours to set.
In a chilled bowl, whip the heavy cream with 1 teaspoon of vanilla extract until soft peaks form. Spread the whipped cream evenly over the pineapple layer.
Cut into 9 equal squares and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 9.7 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 37 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
