2 c Graham Cracker crumbs 1/2 c butter 1 1/2 c powdered sugar 1 beaten egg 1 (20 oz.) can crushed pineapple 2/3 c chopped walnuts 1 c heavy cream, whipped

The day before serving: Lightly grease an 8-inch pie pan. Pack half of the crumbs in the bottom of the pan. Cream butter and sugar. Add egg; beat well. Drain pineapple and fold it with the walnuts into the mix. Fold in the whipped cream, just until well combined. Turn mixture into prepared pan, spreading evenly. Sprinkle with remaining crumbs. Cover and refrigerate 24 hours.

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