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.

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