2 c. sifted powdered sugar
1/4 lb. (1 stick) butter, softened
2 lg. fresh whole eggs
1/8 tsp. salt
1/4 tsp. vanilla extract
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 powdered sugar and butter with electric mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into baked pie crusts; then chill.

Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread this mixture on top of base mixture and chill thoroughly. Yields: 2 (9 inch) pies.