Crust:
1 1/2 cup flour
1/2 cup sugar
pinch of salt
1 1/2 sticks cold butter, cubed (1 stick=1/2 cup)
Filling:
2 eggs
1 cup sugar
1/3 cup flour
1 tsp cornstarch
1 tsp almond extract
1 tsp vanilla extract
1/2 cup sour cream OR greek yogurt
pinch salt
16 oz. crushed pineapple (fresh is best!)
Topping:
1 cup crust topping
1 cup vanilla almond granola cereal (Trader Joe's brand)
Directions:
Preheat oven to 350. Spray a 9 x 13 glass baking dish with nonstick spray.
Add flour, sugar, salt and cubed butter to a mixing bowl and mix with fingers or forks until combined and crumbly. Set aside 1 cup of the topping mix in another bowl and combine with the granola.
Take the remaining mixture and firmly press into the baking dish. Use the palm of your hand to flatten. Bake 15 min.
While the crust is baking, beat the eggs in a large mixing bowl. Add the sugar, sour cream, flour, cornstarch, extracts and salt. Stir well. Fold in pineapple.
When the crust is done baking, cool for about 5 minutes. Pour filling over cooled crust. Sprinkle with granola topping.
Bake 1 hour or until top is lightly browned.
Cool, refrigerate** for about an hour and cut.
Eat and enjoy!
**These will cut much easier if they are cold**
