Cream 2 cups powdered sugar and butter with an electric mixer. Add eggs, salt, and vanilla. Beat until light and fluffy. Spread mixture evenly into baked pie crusts. Chill.
Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans.
Spread mixture on top of filling and chill thoroughly.
If you concerned about using raw eggs, please use imitation eggs such as eggbeaters, or eggs that have been pasteurized, either work well. Pasteurized eggs are very safe for people who may have compromised immune systems.
You can substitute the pie crust for a graham cracker crust if you prefer that type of crust.
This recipe was adapted from a recipe in the Fort Star-Telegram.