In a medium bowl, combine the graham cracker crumbs, sugar and 1/2 cup melted butter. Press the mixture into a 9x9 baking pan.
Bake for 10 minutes, then cool completely on a wire rack.
2In a separate bowl, mix together the 1/2 cup softened butter, confectioners'sugar, egg, and vanilla with an electric mixer until smooth. Spread the mixture over the crust once it has completely cooled.
3Prepare your whipped cream:
Beat the cream, sugar and vanilla until stiff peaks form. Fold in the drained crushed pineapple; blend well.
Spread whipped cream, pineapple over butter filling. I then sprinkled a handful of sweetened coconut on top.