Pineapple Pie Bars

• FOR THE FILLING:
• 2 cans (20 Oz. Size) Crushed Pineapple
• 1/3 cups Sugar
• 1/4 cups Cornstarch
• 1 Tablespoon Unsalted Butter
• FOR THE CRUST:
• 4 sticks Margarine (do Not Use Butter)
• 4 cups All-purpose Flour
• 1 cup Sugar
• 2-1/2 cups Sweetened Coconut Flakes
• 1 teaspoon Vanilla
• 1 whole Large Egg
• FOR THE TOPPING:
• 1 cup Heavy Whipping Cream
• 1 Tablespoon Sugar

1. Preheat the oven to 350u0b0F.
2. First, make the filling. Add canned of pineapple with their juices, sugar, and cornstarch to a heavy-bottomed skillet. Bring the mixture to boil over medium high heat. Boil 5 minutes, stirring constantly. Then remove from heat and stir in butter until melted. Set aside to cool. This filling can be made in advance and refrigerated.
3. Next make the crust. Combine margarine, flour, sugar, coconut flakes, vanilla, and egg in an extra large bowl. Mix until well combined. Use your fingers to press 3/4 of the dough into an ungreased 13x18 baking sheet. Spread the pie filling over the dough in an even layer, and then crumble the remaining dough over the pie filling. Bake at 350u0b0F for 40-45 minutes, or until the top is golden brown. Cool and cut into squares. Makes approximately 24 squares.
4. While bars are cooling, prepare the topping. Whip cream until stiff peaks form. Sweeten with sugar. Dollop on bars as desired.
5. Pineapple pie filling recipe adapted from AllRecipes.

filling, pineapple, sugar, ubc, butter, margarine, allpurpose, sugar, coconut flakes, vanilla, egg, cream, sugar

Taken from tastykitchen.com/recipes/desserts/pineapple-pie-bars/ (may not work)