20 oz. can crushed pineapple (drained)
1/4 c. butter
3/4 c. powdered sugar
1 egg
8 inch graham cracker pie crust
2 bananas (peeled and sliced)
40 oz. Cool Whip
1/4 c. sliced almonds (toasted)

Beat together butter and sugar; beat in egg 10 minutes until light and fluffy. Spread in crust. Refrigerate for 15 minutes. Top filling with 1/2 pineapple, 2 bananas, and whip cream. Garnish with remaining pineapple and almonds. Keep refrigerated.