Ingredients

The following ingredients have 8 Servings
  • 3/4 cup salted butter melted
  • 1 cup brown sugar
  • 20 saltine crackers crushed (soda)
  • 1 cup of all purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 cup sweetened shredded coconut
  • 1 cup of water
  • 1 tablespoon cornstarch
  • 1 millilitre can of crushed pineapple drained (398)
  • 3/4 cup white sugar
  • 2 eggs beaten until light colored
  • 1 tablespoon butter

Instruction

  • Pre-heat the oven to 350 °F.
  • Combine the butter and sugar in the bowl attached to a stand mixer, using the paddle attachment. Mix until combined, then add in the soda crackers. Mix, then add in the flour baking soda and coconut. Mix until combined thoroughly.
  • Press 2/3 into the bottom of an 8x8 baking pan, reserving 1/3 for the top.
  • Combine the water and cornstarch in a medium sized heavy saucepan, whisk until dissolved. Add in the pineapple and sugar, then cook, stirring frequently, over medium-high heat until the liquid clears up. Temper the eggs by whisking in a tablespoon of the hot pineapple mixture then whisk into the pineapple mixture in the saucepan. Cook for another 3-4 minutes until thickened and creamy (this will not clear up, you are making a custard) and remove. Stir in the butter until melted in completely.
  • Pour the sauce over the crust in the 9x9 pan, then cover with the remaining 1/3 of the crust mixture.
  • Bake in the oven for 20-25 minutes until the crust is nicely browned.
  • Remove and serve with a dollop of whipped cream or vanilla ice cream on top.