pineapple cream pie

Ingredients

• Servings: 1
• 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

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 pie. serve immediately.