If you're a pineapple lover like me then you'll love this dessert. The combination of the graham cracker crust, the creamy buttery filling, and the fluffy, pineapple-studded whipped cream is seriously amazing. I remember my grandma and my mom making this all the time growing up and it was always the perfect chilled summer dessert!
***Note: after lots of excellent feedback in the reader comments I have revised the original recipe from what I had initially posted, so if you are reading through the comments they may not make sense for the recipe as it is currently written. I am confident that the revised version will turn out wonderfully for you!***
***Note: after lots of excellent feedback in the reader comments I have revised the original recipe from what I had initially posted, so if you are reading through the comments they may not make sense for the recipe as it is currently written. I am confident that the revised version will turn out wonderfully for you!***
Crust Ingredients:
2 cups graham cracker crumbs
1/2 cup butter, melted
Filling Ingredients:
1/2 cup butter, softened
1 and 1/2 cups icing sugar
2 Tablespoons heavy cream
1 tsp. vanilla
Pineapple Whipped Cream Topping Ingredients:
1 cup heavy cream
1 Tablespoon icing sugar
1/2 teaspoon vanilla extract
1 Tablespoon icing sugar
1/2 teaspoon vanilla extract
1 14oz. can crushed pineapple
Directions:
Preheat the oven to 325 degrees F and place rack in the centre of the oven.
In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter. Press the mixture into an 8x8" or 9x9" baking pan. Bake for 10 minutes, then cool completely on a wire rack.
In a separate bowl, mix together the 1/2 cup softened butter, icing sugar, whipping cream, and vanilla with an electric mixer until smooth. Taste and adjust the sweetness to your preference, adding additional icing sugar if needed. Spread this mixture over the completely cooled crust. Cover and refrigerate while you prepare the topping.
Prepare your whipped cream by beating together the heavy cream, white sugar, and vanilla extract in a medium mixing bowl with an electric beater, until it is thick and stiff. Drain the juice from the canned crushed pineapple. Gently fold the crushed pineapple into the whipped cream, then spread evenly over top of the chilled filling.
Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold.
*Recipe adapted from my mom Karen McMillan's recipe
This comment has been removed by the author.
ReplyDeleteHi BuffyG63,
DeleteThe filling has:
1/2 cup butter or margarine, softened
1 and 1/2 cups icing sugar
1 egg
1 tsp. vanilla
It meant to be almost a pudding/custard like layer. Hope that helps you out :)
I just made this as directed, but the middle layer was just like melted butter, is the recipe wrong?
DeleteI also don't see an egg in the ingredient list. Is there supposed to be egg?
Deletewhat is a icing sugar?
ReplyDeleteIcing sugar is sometimes also called confectioners sugar or superfine sugar. It is like a white powder, much finer than granulated sugar. If you have trouble finding some you can pulse granulated sugar in a food processor until it is a fine white powder to make your own. I hope this clears it up!
DeleteWhat is icing sugar? Is it different than granulated sugar?
ReplyDeleteIcing sugar is sometimes also called confectioners sugar or superfine sugar. It is like a white powder, much finer than granulated sugar. If you have trouble finding some you can pulse granulated sugar in a food processor until it is a fine white powder to make your own. I hope this clears it up!
DeleteI have always called it powered sugar and it looks like flour.
Deleteyes could you tell me what icing sugar is please ? never heard of it
ReplyDeleteDebbie
Hi Debbie. Icing sugar is sometimes also called confectioners sugar or superfine sugar. It is like a white powder, much finer than granulated sugar. If you have trouble finding some you can pulse granulated sugar in a food processor until it is a fine white powder to make your own. I hope this clears it up!
DeleteFor those that can't get icing sugar the recipe I use doesn't call for it. Whip up the whip cream or use cool whip. (I prefer the whip cream) Instead of the icing sugar and egg use 1/2 a bag of marshmallows melted with the butter or margarine. Once this cools a bit add the pineapple to it. Then once this is all cooled slowly stir in the whip cream. (The mixture should be cool before adding the whip cream. Then just pour it on top of your crust and chill. It's delicious.
Deleteicing sugar is purchased separately, a fine powder.
ReplyDeleteIcing sugar is also called powdered sugar.
ReplyDeletewhat are graeme crackers? we don't have them in my country, or mybe we call them something else
ReplyDeleteGraham crackers are square biscuits that are made with wheat flour, wheat bran and germ. They are usually lightly sweetened with honey. Nabisco makes Honey Maid Graham Crackers, which are a fairly recognizable brand here in Canada. They are commonly used to make s'mores or ground into crumbs to make a crust like this one. The best substitute would be any kind of plain cookie or biscuit, ground into fine crumbs.
DeleteIs there any calorie information for this?
ReplyDeleteNo, sorry I don't calculate calorie information for any of my recipes. But if you go to this website: http://recipes.sparkpeople.com/recipe-calculator.asp you can input all the ingredients and the quantities to calculate how many calories/serving any recipe will be. Hope this is helpful for you!
DeleteGrew up with this....just wouldn't be summer without it!!!!
ReplyDeletelooks good I would have to garnish with toasted coconut
ReplyDeleteHow would I go about printing the recipe? My mom's family use to make this at family get togethers and it is my favorite dessert!
ReplyDeleteI currently don't have a print function for my recipes, but just try copy and pasting the text from the webpage into a word document and then printing that off. Sorry for the inconvenience! Hope you enjoy the recipe; it's one of my family's favourites as well :)
DeleteI right clicked on the recipe itself then chose the Print option in the pop-up. It printed out the whole thing, no problem. This sounds like it will be one of my family's favorites as well. Thank you Brooke.
DeleteThanks Brooke, my mom made these all the time, they are so good. I didn't know what they were called so I could never find the recipe. I can't wait to make them for my kids!!!
ReplyDeleteYou're welcome! Hope you and your kids enjoy! It is one of my family's favourites and we also had it all the time growing up :)
DeleteI knew you were Canadian the minute I saw "icing sugar"... and getting a laugh out of people not knowing what it is... :D
ReplyDeleteThank you for this recipe! My grandma used to make this all the time. It's definitely a "delight"... :D
Haha that's awesome! It's funny how you don't realize the differences in names of certain products between countries until you become a blogger :P.
DeleteI'm glad this recipe brings back so many great family memories for people - it does for me too and I agree, it really is a delight :)
I am so surprised at how many comments on the icing sugar...that's interesting. I am in Canada so I guess I am used to it being called that. I think it is also called confectioners sugar in the States.
DeleteAnyways, I am making this right now for my husband for Fathers Day. I have made this before and couldn't find the recipe. I searched on line and found some but, it had raw eggs in it. Yours has the eggs but then gets baked...much better than raw eggs. Thank you so much!! You have made my well deserving husband very happy.:)
Aw I'm so glad that you and your husband enjoyed this recipe! I love getting feedback like this because I'm always baking for my family for every holiday and birthday so it's nice to hear these recipes can be part of other family's celebrations too. I had the same issue with the original version of this recipe that calls for raw eggs... I'm not super paranoid about eating them but serving this to kids, pregnant, and elderly people was a bit of an issue for me! So I tweaked it to cook the eggs and still turned out just as good.
DeleteHow do you print the recipe???????
ReplyDeleteThank you for posting this. I was looking for a pineapple and whip cream filling for my key lime cake. This sounds perfect!
ReplyDeleteIs it best to let it sit overnight or best served right away?
ReplyDeleteIt's best served the day of making, just so the crust doesn't become too soggy. But it will still be delicious the next day if you make it in advance. It's a very forgiving dessert! :)
ReplyDeleteIs the receipt wrong, ?.. I used 1/2 cup butter in the middle filling and it was mostly like a liquid butter!
ReplyDeleteThis was my favorite as a little girl, my mom would make it every summer :)
ReplyDeleteI would like to print this recipe.
ReplyDeleteFor the ones that want to print this recipe ..all you have to do is highlight it,copy it and go to word pad and past it and then save it .You can then print it off anytime you want.
ReplyDeleteWhen she says sugar icing she means confectioners sugar
ReplyDeleteIsn't it just powdered sugar?
Deletewhen my mom or sisters made this, they substituted chocolate cookie crumbs for graham crumbs. This dessert with a chocolate crust is wonderful!
ReplyDeleteYum that sounds heavenly! I will have to try it next time I make this dessert :)
DeletePress CRTL and the letter "P" at the same time and it will allow you to print the recipe.
ReplyDeleteright click on your mouse and go to print and it will print it for you.
ReplyDeleteNot sure my last comment sent. Sorry for the double if it did, I've made this twice now and each time the middle layer is just a melted butter mess. Any suggestions? I followed your directions and it's not turning out. OR does it solidify properly once cooled ?
ReplyDeleteFor those of you that have problems baking the second layer, I make a similar recipe quite often. I have never baked the icing (confectioner's) sugar and butter layer. I mix the butter, sugar and vanilla and add a few tablespoons of coffee cream or the whipping cream (before I whip it) until it reaches a spreading consistency. I spread it over the bottom layer and add the pineapple and whipped cream and chill. I don't think the egg is necessary at all.
ReplyDeleteI have made this for years usingg vanilla wafers.
ReplyDeleteHi..do we drain the juice off the crushed pineapple...thanks
ReplyDeleteWho are you people? From what planet did you all fall from? Don't be an ass. Everyone knows what 'icing sugar' is. Why? Cause all you have to do is Google the darn thing if you don't. It took me but 2 secs to figure out she meant confectioner's sugar. Duh...
ReplyDeleteAuthor lady, stop explaining over and over to them. They're just pulling your chain. They know damn well what it is.
No need to be a jerk. What is common sence for some people is not for others. Go somewhere else of you are going to be mean. This is supposed to be a pleasant post and discussion about a goof recipe not a post for you to hijack because apparently you are smarter than everbody else. Look in the mirror and you will see the ass you refer to in your post
DeleteThis dessert was very delicious, I added coconut to the custard and my family loved it.
ReplyDeleteShould the filling have an egg in it or not? The recipe doesn't list one, but later, in the comments, you list an egg in the filling. If it needs an egg, please be sure to add it into the original recipe. This may prevent many failures!
ReplyDeletePraise Yahshua for pineapple!
ReplyDeletewww.ucg.org!
John 3:16 King James Version (KJV)
16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
Praise Yahshua for truth!
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ReplyDelete