Ingredients
16
16 servings
- •2 cups all-purpose flour
- •1 cup unsalted butter, softened
- •3 tablespoons white sugar
- •1 ¼ cups white sugar
- •1 cup crushed pineapple in juice
- •2 tablespoons cornstarch
- •1 tablespoon water
- •4 egg whites
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan.
- Bake in the preheated oven until edges are light golden, 20 to 25 minutes.
- While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly.
- While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.
- Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.
Nutritional Facts
Per 16 servings
- Calories: 245
- Carbohydrate: 33g
- Fat: 12g
- Fiber: 1g
- Protein: 3g
- Sugar: 20g
Related Recipes
Pineapple Meringue Pie
Pineapple Tarts
Unbaked Meringue
Chocolate Meringue Tart
Mini Lemon Meringue Tarts
Meringue I
Good Meringue
Meringue II
Italian Meringue Buttercream
Pamela's Peachy Meringue Tart
Sweet Potato Pie with Marshmallow Meringue Topping
