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Pie

Pineapple pie is one of those old fashioned desserts that many people have forgotten about. But, if you’re a fan of this sweet- with its perfect combination of buttery crust and tangy pineapple filling- then you should know that this style of dessert can also be made in a bar form. This tropical treat has a wonderful crust, a sour cream and pineapple topping, and finally a drizzle of pineapple glaze on top. It’s a pineapple lover’s dream and you don’t need to worry about those scorched pie edges in the oven.

Pineapple Pie Bars

The first step to making this dessert is the crust. Use a food processor to combine the crust ingredients until it looks sandy. Then press most of this mixture into the bottom of your baking dish, reserving 1 cup for the topping.

Pineapple Pie Bars

After the crust gets its first bake add the filling on top while it’s still hot. Sour cream, crushed pineapple, and vanilla make this both sweet and creamy.

Then add the rest of the crust as a topping and bake until just beginning to brown.

Pineapple Pie Bars

You’ll need to let this cool before using a fork to drizzle on a glaze made from milk, some reserved pineapple juice, and powdered sugar. Then cut into squares and be prepared to enjoy a new take on this old classic without ever rolling out any dough or getting out your pie weights.

Pineapple Pie Bars

The first time I ever made this I was reminded of my mom’s homemade pineapple pie and since then it’s become a household favorite, too. Plus, these yummy bars are very portable, which makes them ideal for potlucks and picnics. If only every dessert could be this good!

Makes 24 bars

3h 10m prep time

1h cook time

165 calories

5
Rated 5 out of 5
Rated by 6 reviewers

Allergens: Eggs, Gluten, Milk, Wheat

For the crust and topping:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 3/4 cup chilled butter, cubed
  • 1/2 teaspoon salt
For the filling:
  • 1 20 oz can crushed pineapple, drained with juice reserved
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
For the glaze:
  • 1 cup confectioners sugar
  • 2-4 tablespoons reserved pineapple juice
  • 1-2 teaspoons milk
Preparation
  1. Preheat oven to 350 ˚F. Combine all crust ingredients in a large bowl and mix until uniform in color and sandy in texture. Or use a food processor instead. Reserve 1 cup of this mixture.
  2. Pour the rest of crust into a greased 9”X13” pan. Spread to corners and then press down with bottom of flat cup.
  3. Bake for 10 minutes. While crust is baking combine pineapple, vanilla, egg, sugar, sour cream, flour, and salt for filling in a large bowl. Mix until fully combined.
  4. Pour filling over crust while it’s still warm and level with back of spoon. Sprinkle reserved crust mixture over top. Return to oven and bake for 50 minutes. Cover halfway through baking if top gets too brown. Allow to cool for 30 minutes at room temperature before putting in refrigerator to chill for at least 2 hours.
  5. When ready to ice combine all glaze ingredients, adding a bit more powdered sugar if too wet or a bit more milk if too dry. Use a fork to drizzle over the bars. Allow to set for 30 minutes before cutting into 24 squares.

Recipe adapted from Laughing Spatula.

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