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!

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 9

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

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Cut into 9 equal squares and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(760.2g)

Amount per serving	% Daily Value*
Calories	2141.6

Total Fat 133.9g	0%
Saturated Fat 77.8g	0%
Polyunsaturated Fat 0g
Cholesterol 548mg	0%
Sodium 101.3mg	0%
Total Carbohydrate 204.3g	0%
Dietary Fiber 6.2g	0%
Total Sugars 93.6g
Protein 16.5g	0%

Vitamin D 18IU	0%
Calcium 64.4mg	0%
Iron 6.7mg	0%
Potassium 398.4mg	0%

*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.

Source of Calories

Fat: 57.7%

Protein: 3.2%

Carbs: 39.1%