Pineapple Cream Pie recipe

1 servings

1 1/4 cups graham cracker crumbs

1/4 cup white sugar

1/3 cup margarine, melted

2/3 cup white sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

4 egg yolks, beaten

2 teaspoons butter, softened

4 teaspoons vanilla extract

1 (20 ounce) can crushed pineapple, drained

2 cups heavy whipping cream

1/4 cup confectioners' sugar

1/2 teaspoon almond extract

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.