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 butter mixture and chill thoroughly. Garnish as desired.

Makes two 9 inch pies.