BASE FILLING:

2 c. sifted powdered sugar
1 stick softened butter
2 lg. eggs
1/8 tsp. salt
1/4 tsp. vanilla
2 baked 9 inch pie crusts

TOP FILLING:

1 c. cream
1/2 c. sifted powdered sugar
1 c. crushed pineapple, well drained
1/2 c. chopped pecans

I. BASE FILLING: Cream together powdered sugar and butter with mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into 2 baked pie crusts and chill.

II. TOP FILLING: Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread this mixture on top of base mixture and chill thoroughly.