Ingredients
- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- Filling:
- 1/2 cup butter, softened
- 1 1/2 cups icing sugar
- 2 egg yolks
- 1 tsp vanilla
- Pineapple Layer:
- 1 can of crushed pineapple, drained (about 1 cup)
- Whipped Cream Topping:
- 1 cup whipping cream
- 2 Tbsp icing sugar
- 1 tsp vanilla
Preparation
Step 1
Preheat oven to 350. Spray an 8 X 8 pan lightly with cooking spray. Set aside.
In a medium bowl, combine graham cracker crumbs and butter until well combined and crumbly. Press into prepared pan.
Bake at 350 for 15 minutes. Remove from heat and let cool.
In a medium bowl, beat together butter, icing sugar, egg yolks, and vanilla until smooth. Drop by spoonfuls over crust.
Gently smooth to form an even layer.
Evenly spread with drained, crushed pineapple.
In a large bowl, whip whipping cream with icing sugar and vanilla. Spread evenly over pineapple.
Cover and chill until ready to serve, at least 2 hours.
You may have noticed that in the photos above I used a 9 X 13 pan. I simply one-and-a-half-multiplied the recipe to fit the 9 X 13 pan. I did use a full 2 cans of drained, crushed pineapple though.
Another tip - if you want to make it a little fancier, simply save a spoonful or 2 of the crust mixture in a separate little bowl and then sprinkle the crumbs over the top of the dish before serving.
To make it a little more tropical you can add 1/2 tsp of coconut extract to the whipping cream when you are whipping it instead of the vanilla.
If you aren't a big fan of pineapple for some odd reason then you can substitute an equal amount of crushed strawberries (and I am certain other fruit would work too). I love it with the strawberries and the pineapple. I haven't tried it with any other fruit but I'm guessing apricots would be fabulous.