Pineapple Cream Pie

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.