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.
Easter Dessert: Pineapple Soda Cracker Dessert
Amount Per Serving
Calories 492Calories from Fat 207
% Daily Value*
Saturated Fat 15g75%
Vitamin A 635IU13%
* Percent Daily Values are based on a 2000 calorie diet.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.