2 c. sifted powdered sugar
1 stick butter, softened
2 lg. eggs
1/8 tsp. salt
1/4 tsp. vanilla
2 baked 9 inch pie crusts
1 c. heavy cream
1/2 c. sifted powdered sugar
1 c. crushed pineapple, well drained
1/2 c. chopped pecans

Cream together: 2 cups powdered sugar and butter in electric mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture eveenly into baked pie crusts, then chill. Whip cream until stiff. Blend in 1/2 powdered sugar. Fold in pineapple and pecans. Spread this mixture on top of base mixture and chill thoroughly.