Pineapple Cream Pie

Ingredients

• 0.5 teaspoon almond extract 
• 2 teaspoons butter softened
• 20 ounce pineapple crushed drained canned
• 0.3 cup confectioners' sugar 
• 0.3 cup cornstarch 
• 4  egg yolks beaten
• 1.3 cups graham cracker crumbs 
• 2 cups heavy whipping cream 
• 0.3 cup butter melted
• 3 cups milk 
• 0.5 teaspoon salt 
• 4 teaspoons vanilla extract 
• 0.7 cup sugar white

Equipment

• bowl
• sauce pan
• oven
• mixing bowl
• plastic wrap

Directions

1. 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.
2. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
3. 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.
4. Remove from heat, and stir in butter, vanilla, and pineapple.
5. Pour into crust. Press plastic wrap over top of filling. Chill at least 2 hours.
6. In a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie.
7. Serve immediately.