• 1/3 cup butter or softened margarine (not melted)
• 1-1/3 cups graham cracker crumbs
• ¼ cup sugar

• - 1st part
• ½ cup pure lard or shortening
• 1-1/2 cups confectionner's sugar
• 2 eggs
• 2nd part
• 1 small container of 35% cooking cream
• 2 cups drained and diced pineapple (bite size)

1. In a bowl, mix together butter, graham cracker crums and sugar.
2. Press mixture firmly in bottom of a pie plate. Bake at 375F degrees for 8 minutes. Cool down.

1. 1st part: Combine all ingredients and pour into crust.
2. 2nd part: Whip the cooking cream until stiff peaks. Add pineapple, fold into the cream. Spoon over the first part mixture. Decorate with cherries if desired. Refrigerate for 6 to 8 hours.
3. Comments
4. 6 to 8 portions

Note: To chill the pie: you can plant 3 to 4 toothpicks onto the pie and use a plastic wrap on top, so the plastic wrap doesn't touch the cream. This pie is my favorite for the holidays and much appreciated by my guests.
* 2 cans of pineapple - 14 oz will give you 2 cups of bite size pieces.