Do you remember last week’s post? Well, it goes hand in hand with today’s. It might even be considered parts 1 and 2, as you absolutely must have a good pastry cream to make pineapple delight, also known as pineapple squares. Because this recipe is a bit labour intensive (but SO worth the time and effort!) I suggest making said pastry cream a day ahead.
This specific recipe is a bit hard to find online, so I would not be surprised if you have never heard of it until now. I believe it’s a regional food, one which was quite popular around here in the 80’s and my family made this often back when I was a kid. Although, hard as it is to admit, I considered this to be a “grown up” dessert and refused to touch it at the time. But now that my taste buds have matured, it’s easily one of my top 3 favourite desserts.
It’s a light (though definitely not in calories!) melt-in-your-mouth kind of dessert that makes for a perfect finish to a heavier meal.
INGREDIENTS:
1 1/4 cups graham crumbs
1/4 cup melted butter
3 Tbs. organic cane sugar, divided
1 full recipe pastry cream
1 cup heavy whipping cream
1/2 tsp. vanilla extract
1 can crushed pineapple, well drained
METHOD:
Preheat oven to 325°F. In a small bowl whisk together graham crumbs and 2 Tbs. of the sugar until well blended. Add melted butter and mix well. Remove approximately 1/4 of the crumb mixture and set aside for topping later. Press mixture into an 8 or 9″ pie pan (alternatively, you can make this in an 8-inch square pan) and bake in the preheated oven for 10 minutes. Let cool completely. Spoon the pastry cream onto the crust and refrigerate. Using an electric mixer whip the heavy cream on high speed until soft peaks form. Add the remaining 1 Tbs. sugar and vanilla extract. Continue to beat on high until stiff peaks form. Gently fold the pineapple into the whipped cream* and spoon onto the pastry cream. Sprinkle the top with the reserved crumb topping. Chill at least 1 hour before serving. Yields 8 slices (or 9 squares).
*For a layered effect, place the pineapple on top of the pastry cream then top with whipped cream.
What a delicious mess!
NUTRITION INFORMATION:
Per 1/8 of a recipe.
Calories: 455
Fat: 16.2g
Saturated Fat: 8.5g
Cholesterol: 16.5mg
Sodium: 437.3mg
Carbs: 69.9g
Fibre: 3.1g
Sugar: 36g
Protein: 6.8g
Baking with Catitude 
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