The Pioneer Woman Tasty Kitchen
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Pineapple Pie Bars

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Sweet and slightly tart pineapple pie filling goes on top of a crust that a cross between a pie crust and a cookie. I know that sounds a little crazy, but really these are just crazy good!

Ingredients

  • FOR THE FILLING:
  • 2 cans (20 Oz. Size) Crushed Pineapple
  • ⅓ cups Sugar
  • ¼ cups Cornstarch
  • 1 Tablespoon Unsalted Butter
  • FOR THE CRUST:
  • 4 sticks Margarine (do Not Use Butter)
  • 4 cups All-purpose Flour
  • 1 cup Sugar
  • 2-½ cups Sweetened Coconut Flakes
  • 1 teaspoon Vanilla
  • 1 whole Large Egg
  • FOR THE TOPPING:
  • 1 cup Heavy Whipping Cream
  • 1 Tablespoon Sugar

Preparation

Preheat the oven to 350ºF.

First, make the filling. Add canned of pineapple with their juices, sugar, and cornstarch to a heavy-bottomed skillet. Bring the mixture to boil over medium high heat. Boil 5 minutes, stirring constantly. Then remove from heat and stir in butter until melted. Set aside to cool. This filling can be made in advance and refrigerated.

Next make the crust. Combine margarine, flour, sugar, coconut flakes, vanilla, and egg in an extra large bowl. Mix until well combined. Use your fingers to press ¾ of the dough into an ungreased 13×18 baking sheet. Spread the pie filling over the dough in an even layer, and then crumble the remaining dough over the pie filling. Bake at 350ºF for 40-45 minutes, or until the top is golden brown. Cool and cut into squares. Makes approximately 24 squares.

While bars are cooling, prepare the topping. Whip cream until stiff peaks form. Sweeten with sugar. Dollop on bars as desired.

Pineapple pie filling recipe adapted from AllRecipes.

3 Comments

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Ann (How Crazy Cooks) on 2.10.2014

Hi Loudaz! I’m just now realizing these comments are here. I’m so sorry! I use margarine because that’s what the recipe calls for. I’m glad to hear they work well with the butter. Thanks so much for sharing! :-)

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Patricia @ ButterYum on 7.1.2013

Sounds very intriguing.

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loudaz on 7.1.2013

Why do you say Margarine and not butter?

One Review

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loudaz on 7.2.2013

It was a hit. I made some changes: used unsalted butter instead of margarine; omitted the sugar from the filling; used 1/2 cup of sugar in the crust; and used 2 cups of amonld flour and 2 cups of AP flour.

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