Pineapple Dessert Squares

Crust
1 c flour
1/2 c butter

Using a pastry blender cut the butter into the flour until you have a fine crumble. Press into an 8x8 pan and bake at 325 for 2 minutes. Take out and let sit while you make the pineapple filling.


Filling
1 (14 oz) can crushed pineapple with juice
1/2 c sugar
3 Tbsp corn starch
2 Tbsp butter

In a sauce pan stir together pineapple, sugar and cornstarch. Stirring constantly bring ingredients to a boil until it thickens. Remove from heat and stir in butter. Spread over crust.


Meringue Topping
2 egg whites
1/4 c sugar
1 c coconut
1/8 tsp baking powder
1/16 tsp salt

Beat egg whites, sugar, baking powder and salt together until soft peaks form. Fold in coconut. Spread meringue over pineapple mixture. Return to oven and bake another 20 minutes until the meringue is a light golden color. It is best to let this square cool before cutting to let all layers set. These do not freeze well.

Source: Mennonite girls can cook