Preheat oven to 450 degrees.

Crust: Prepare your normal recipe for pie dough, but roll grated cheddar cheese into the dough as you are rolling out the crust. Line a deep dish 9 inch pie pan with the dough, prick with a fork, and bake until brown, about 10 to 12 minutes.

FILLING:

2 1/2 c. cooked, diced chicken
3/4 c. English walnuts
1 (9 oz.) can pineapple tidbits, drained
1 c. chopped celery
1 1/2 c. sour cream
2/3 c. mayonnaise

Mix first four ingredients in a bowl. Prepare dressing by mixing sour cream and mayonnaise. Reserve 1/3 cup of dressing and mix remainder with salad. Spread in cooled pie shell. Ice top of pie with remaining 1/3 cup of dressing. Garnish with olive slices, green pepper strips, and crumbled hard cooked egg yolk. Make a day ahead to allow to mellow in refrigerator. Serves 6.