| Prep Time | 25 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
Crust
- 1 1/2 cup graham cracker crumbs
- 1/2 cup melted butter
Pineaplle Egg Cream
- 1/2 cup water
- 1/2 cup Granulated Sugar
- 1/2 cup finely chopped pineapple (fresh or canned, drained)
- 3 egg yoks beaten
Cream Cheese Filling
- 1/2 cup Cream Cheese softenedd
- 1 cup Heavy Cream
- 14 oz can crushed pineapple, well-drained
- 3/4 cup confectioner’s sugar
- 1/2 cup pineapple chunks for topping
- 1/2 cup shredded coconut (optional, for topping optional, for topping
Ingredients
Crust
Pineaplle Egg Cream
Cream Cheese Filling
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Instructions
Crust
- In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter and mix well. Press into the bottom of an 8×8 or 9×9-inch pan. Chill in the fridge while preparing the filling.
Pineapple Egg Cream
- In a medium saucepan, combine 1/2 cup of water and 1/2 cup of sugar.
- Warm it over medium heat, stirring occasionally, until the sugar is fully dissolved.
- Add the pineapple, chopped into very small pieces, and stir to combine.
- Let the mixture simmer on low heat for about 5 minutes, just until the pineapple softens and the flavors start to come together.
- Remove the pan from the heat and let it cool slightly—just enough so it doesn’t cook the eggs too quickly.
- Slowly drizzle in the beaten egg yolks while whisking vigorously to prevent curdling.
- Return the pan to low heat and cook for another 2 minutes, stirring constantly, until the mixture thickens slightly.
Cream cheese filling
- In a separate bowl, beat softened cream cheese and confectioner’s sugar until smooth and fluffy.
- Mix in the whipped topping until combined. Gently fold in the drained crushed pineapple.
- Spread the creamy pineapple mixture evenly over the chilled crust.
- Top with pineapple chunks and shredded coconut, if using.
- Refrigerate for at least 4 hours, or overnight for best results.