Pineapple Cream Pie Recipe

In a medium bowl mix together graham cracker crumbs 1/4 cup white sugar and melted butter. Press mixture firmly in bottom of a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.

Combine 2/3 cup white sugar cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat and stir in butter vanilla and pineapple. Pour into crust. Press plastic wrap over top of filling. Chill at least 2 hours.

In a large mixing bowl combine whipping cream confectioners' sugar and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve immediately.