Pineapple-Crowned Fruit Pie

"This three-layer fresh fruit pie topped with pineapple sauce takes first prize--"

1-1/4 cups crushed graham crackers
1/4 cup sugar
6 tablespoons butter or margarine, melted
2 medium bananas, sliced
lemon juice
2 cups fresh strawberries, sliced -OR- other fresh fruit, sliced
2 teaspoons cornstarch
1 (20-ounce) can crushed pineapple (do NOT drain)
1 teaspoon vanilla
1/3 cup chopped walnuts

Combine crushed graham crackers and sugar; stir in melted butter until well blended. Press mixture evenly in a 9-inch pie plate, forming a high edge. Dip banana slices in lemon juice; arrange in a layer in piecrust. Top with sliced strawberries or desired fresh fruit. In saucepan, blend cornstarch into undrained pineapple. Cook and stir over medium heat until thickened and bubbly; cook 1 minute longer. Add vanilla. Spoon hot pineapple mixture over top of pie. Chill several hours. Before serving, sprinkle with the nuts.--Cheryl Hiltebeitel, Richmond, Va.

[Number of servings not given, but probably serves 8.]

[recipe clipped from “Better Homes and Gardens”]