The “Tropical Bliss” Pineapple Bars
This version uses a sour cream-based custard to add a subtle tang that cuts through the sugar, reminiscent of a piña colada.
| Category | Details |
| Prep Time | 15 minutes |
| Bake Time | 45 minutes (Total) |
| Total Time | 1 hour + Chilling |
| Yield | 16 squares |
🍴 Ingredients
- The Shortbread Base:
- 1 cup All-purpose flour
- ½ cup Unsalted butter, softened
- ¼ cup Granulated sugar
- Pinch of salt
- The Bliss Filling:
- 1 can (15 oz) Crushed pineapple (squeezed bone-dry)
- 1 cup Sour cream (full fat is best)
- ½ cup Granulated sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 1 tbsp Cornstarch (for extra structural support)
👩🍳 Instructions
1. The Crust Foundation
- Preheat oven to 175°C (350°F). Grease an 8×8 inch baking pan or line with parchment paper for easy removal.
- Mix the flour, butter, sugar, and salt until the mixture looks like coarse crumbs.
- Press firmly into the bottom of the pan. Bake for 15 minutes until the edges are just barely golden.
2. The Custard Emulsion
- While the crust bakes, whisk together the sour cream, sugar, eggs, vanilla, and cornstarch in a medium bowl until completely smooth.
3. The Pineapple Fold
- Stir in your squeezed-dry pineapple.
- The “Zero Liquid” Check: If you see a pool of juice at the bottom of your pineapple bowl, drain it again. You want the fruit bits, not the nectar.
4. The Second Bake
- Pour the pineapple custard over the warm pre-baked crust.
- Return to the oven and bake for 25–30 minutes.
- The Finish Line: The bars are done when the center is set and no longer jiggles like liquid, but still has a slight “bounce” when touched.
5. The Cold Cure
- Let the bars cool completely at room temperature, then refrigerate for at least 2 hours.
- Pro Tip: Much like the Pineapple Pretzel Delight (Recipe 419), these bars taste even better the next day once the crust and custard have fully “married.”
The “Coconut” Twist: For a true Piña Colada vibe, sprinkle ½ cup of shredded toasted coconut over the top of the custard before the final bake. It adds a nutty crunch that pairs perfectly with the creamy pineapple.