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Pineapple Slice

Retro desserts are making a comeback and this one should be at the top of the list. Some prefer a no-bake version, but the toasty flavour of the baked graham wafer crumbs takes the cool topping to the next level.

This recipe first appeared in 1976’s The Best of Bridge and can now be found in The Complete Best of Bridge: Volume 1. Some may call it retro; we call it a slice of heaven. 

  1. 2 ½ cups graham wafer crumbs 625 mL (save ½ cup/125 mL for topping)
  2. 1 cup butter 250 mL
  3. 1 ½ cups icing sugar 375 mL
  4. 2 unbeaten eggs
  5. 1 can (14 oz/398 mL) crushed pineapple, drained
  6. 1 cup whipping cream, whipped 250 mL
  1. Combine wafer crumbs and ½ cup (125 mL) butter, pat into 8-inch (2 L) square pan and bake for 10 minutes at 375°F (190°C), cool.
  2. Cream ½ cup (125 mL) butter with icing sugar, and add eggs one at a time, beating well after each addition. Spoon onto crust.
  3. Whip cream, then fold in pineapple. Pour over egg mixture and sprinkle with crumbs.
  4. Refrigerate for 1 hour before serving.
  5. May be served with an extra spoonful of crushed pineapple on each slice.
  6. Serves 6 to 8.
The Best of Bridge

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume One.