4 eggs
2 sticks butter
1 lb. box powdered sugar
1 c. chopped nuts
1 pt. whipping cream
1 c. crushed pineapple, drained
1 sm. bottle maraschino cherries, cut in half & drained
2 cooked pie shells, cooled

Cook eggs, butter and sugar until thick. Stir constantly for about 20 minutes. Add 1 cup nuts. Pour into pie shells. Cool. Whip whipping cream. Add pineapple and cherries. Fold together. Divide and swirl on tops of pies. Refrigerate.