1 pie crust shell, baked and cooled
1 c. powdered sugar
1/4 c. butter, softened
1 egg
1/2 tsp. vanilla
1/4 tsp. salt
2 c. frozen whipped topping, thawed
1 (8 oz.) can (1 c.) crushed pineapple, drained
1/2 c. pecans, chopped
1 tbsp. milk
1/4 c. maraschino cherries, chopped (optional)

Cream together sugar and softened butter. Add egg, vanilla and salt. Beat until smooth and creamy. Spread mixture in baked pie crust shell. Chill.

Combine whipped topping, pineapple, pecans, milk and cherries until blended. Spread mixture over chilled filling. Chill pie until ready to serve.