2 c. sifted powdered sugar
1 stick butter, softened
2 lg. eggs
1/8 tsp. salt
1/4 tsp. vanilla
2 baked pie crust 8 or 1 (9 inch)

TOPPING:

1 c. heavy cream
1/2 c. sifted powdered sugar
1 c. crushed drained pienapple
1/2 c. chopped pecans

Cream together powdered sugar and butter. Add eggs, salt and vanilla. Beat until light and fluffy. Spread into baked pie crusts. Chill.

Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread on top of base chill thoroughly.