PINEAPPLE CREAM PIE - DAIRY

• 1 1/4 cups cracker crumbs
• 1/4 cup white sugar
• 1/3 cup margarine, melted
• 2/3 cup white sugar
• 1/4 cup cornstarch
• 1/2 tsp salt
• 3 cups milk
• 4 egg yolks, beaten
• 2 tsps butter, softened
• 4 tspns vanilla extract
• 1 (20 ounce) can crushed pineapple, drained
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/2 tsp almond extract

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. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
   
2. 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.
   
3. 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.