20 oz. can crushed pineapple, drained well
1/4 c. butter
3/4 c. powdered sugar
1 egg
8 inch graham cracker pie crust
2 bananas, peeled and sliced
4 oz. carton frozen dairy topping thawed
1/4 c. sliced almonds, toasted

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 half of drained pineapple, sliced bananas, and dairy topping. Garnish with remaining pineapple and toasted almonds. Refrigerate.