When I lived in Fort Worth, my dad loved to go to Furr's cafeteria. They had this pie that quickly became my favorite. Not too long ago, I got my hands on a copy of Stephen's Granny's church cookbook and this recipe was there. I love it but I wonder if I can actually combine the two layers before putting them in the crust.
9" baked pie shell (deep)
1 lb powdered sugar
1/2 c butter, softened
1 c whipping cream
20 oz crushed pineapple, drained well
1 c chopped pecans
1. Beat eggs until light. Add sugar gradually. Add softened butter. Beat until smooth.
2. Pour into the shell.
3. Whip the cream. Fold in drained pineapple and nuts. Pour into pie crust.
4. Chill until firm.