Pineapple Cream Squares--No Bake

Pineapple Cream Squares are a delectable, luscious dessert--a cross between a plated dessert and a cookie square.  To make it even more enticing, it's a no bake recipe.  

These squares are real winners. The only time you turn on your stove is to pasteurize the egg and that can be done the day before.  These squares make a delightful addition any dessert buffet, especially during the Christmas season or any special celebration, for that matter. 

As these are a real crowd pleaser you may not have any left when the company leaves or the potluck is over. (I can vouch for that.) The reason I mention company or potluck is because this is a very rich dessert and should be consumed by more than two or three people.  This is a sharing dessert, even though you'd (I'd) like to eat it all by yourself (myself).

Winter is a great time to make these tropical flavoured squares full of pineapple and coconut.  One can imagine oneself on a lovely beach with palm trees and warm breezes when eating these Pineapple Squares.  But don't eat too many or you won't fit into your bathing suit come summer. ☺

The original recipe calls for raw eggs, but I've modified the recipe and have pasteurized the eggs before using.  Heating an egg to 160 degrees F. will kill harmful bacteria but you must use sugar with the eggs when heating them or you will end up with scrambled eggs instead of pasteurized eggs.

When served cold from the refrigerator the squares can be eaten without the use of a fork but they taste better after sitting out of the fridge for at least 30 minutes. You may find these are easier to eat with a fork than with fingers as they soften up into more of an eat-with-a-fork dessert.  

Printable recipe at end of post.

Pineapple Cream Squares

• 1 egg
• ¼ cup sugar

• ½ cup butter
• ½ cup sugar
• 1 cup coconut, fine unsweetened
• 1 -19 or 20 oz. can crushed pineapple, drained (Do not press out the juice, just let it drain.)

• 

  Double crackers

  14 double or 28 single Graham wafer crackers 
• About 2 cups whipped cream or lightly sweetened whipped topping

How to make it:
Pasteurize the egg.  Mix egg and ¼ cup sugar together in a small heat proof bowl.  Place bowl over simmering water and whisk constantly until egg mixture reaches 160 degrees F. on a thermometer.  This will ensure the egg has been pasteurized and will be safe to eat.  Place bowl with the egg in an ice water bath to cool the mixture before using in the recipe.

Cream the butter and ½ cup sugar until light and fluffy.  Slowly beat in the cooled pasteurized egg mixture.  Beat well.  Fold in the coconut and drained pineapple.

Line 9x9-inch dish with half the graham crackers. You may have to trim a few crackers to fit.  Spread the creamed pineapple mixture over the bottom layer of crackers and top with another layer of the remaining crackers.  Top with whip.  Refrigerate for several hours or overnight before cutting.  I sometimes refrigerate the squares for several hours with out the whipping cream because I don't want the cream to weep or collapse.  I spread on the whipped cream a few hours before serving.  Whipped topping will hold up better. 

This dessert needs to sit at room temperature for at least 30 minutes before serving or else the filling will be very hard. 

Makes 16 squares. You can cut these larger into 9 servings for a main dessert or smaller into 25 servings when using on a dessert buffet. 

Drain the pineapple but do not squeeze it dry.  Let it drip over a bowl. 

When pasteurizing the egg, make sure you mix the egg and sugar together constantly so the mixture will not curdle or scramble.  Make sure the temperature reaches 160 degrees F.  Cool the egg mixture before using in this recipe. 

Beat the remaining sugar and butter together until light and fluffy.  Add the pasteurized egg and continue to beat until well combined. 

Fold in the drained pineapple and the coconut.  I like to use fine shred unsweetened coconut for this recipe.

Line a 9x9-inch dish with graham crackers. You may need to trim some of the crackers to fit.  You will need about 7 double crackers for each layer.  I doubled the recipe and used a larger dish. 


Spread the creamed pineapple mixture evenly over the bottom layer of graham crackers.

Top the pineapple cream layer with the remaining graham crackers.  My dish looks larger because I doubled the recipe.  As the dessert sits in the refrigerator, the graham wafers soften and become almost cake-like. I forgot to take a picture of the finished dish of squares topped with cream but you can see what they look like in the next picture. 

Before serving let the pan of squares sit at room temperature for at least 30 minutes.  

 Pineapple Cream Squares are very rich and delicious and luscious. 

To print click on arrow upper right side.⇩