A one-of-a-kind delicious, sweet and salty pineapple Easter dessert, straight from my family's recipe stash! I've never seen this recipe anywhere else!
Combine the butter and sugar in the bowl attached to a stand mixer, using the paddle attachment. Mix until combined, then add in the soda crackers. Mix, then add in the flour baking soda and coconut. Mix until combined thoroughly.
Press 2/3 into the bottom of an 8x8 baking pan, reserving 1/3 for the top.
Combine the water and cornstarch in a medium sized heavy saucepan, whisk until dissolved. Add in the pineapple and sugar, then cook, stirring frequently, over medium-high heat until the liquid clears up. Temper the eggs by whisking in a tablespoon of the hot pineapple mixture then whisk into the pineapple mixture in the saucepan. Cook for another 3-4 minutes until thickened and creamy (this will not clear up, you are making a custard) and remove. Stir in the butter until melted in completely.
Pour the sauce over the crust in the 9x9 pan, then cover with the remaining 1/3 of the crust mixture.
Bake in the oven for 20-25 minutes until the crust is nicely browned.
Remove and serve with a dollop of whipped cream or vanilla ice cream on top.