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

Drain pineapple well. Beat butter, and powdered sugar. Beat in egg until light and fluffy, about 10 minutes spread filling over pie crust. Allow to set 15 minutes in refrigerator. Top with one half pineapple and sliced bananas and Cool Whip. Garnish with remaining pineapple and toasted almonds. Serves 8. Do 4 times for large cookie sheet.