2 cups sifted confectioners' sugar
1/2 cup (1 stick) butter, softened
2 large eggs (or a pasteurized equivalent like Egg Beaters)
1/8 tsp. salt
1/4 tsp. vanilla
2 baked (9-inch) pie crusts

Cream together confectioners' sugar and butter on electric mixer. Add eggs, salt and vanilla. Beat until light and fluffy.

Spread mixture evenly into baked pie crusts then chill.

TOPPING:

1 cup heavy cream
1/2 cup sifted confectioners' sugar
1 cup crushed pineapple (well drained)
1/2 cup chopped nuts

Whip heavy cream until stiff, blend in confectioners' sugar. Fold in pineapple and pecans.

Spread mixture on top of each chilled pie and chill thoroughly.

Makes 2 (9-inch) pies.