3/4 cup crushed vanilla wafers
1/2 cup soft butter
1-1/2 cups sifted confectioner's sugar
1 egg, beaten
1 can (1 lb. 4 1/2 oz.) crushed pineapple
2/3 cup pecans, coarsely chopped
1 cup heavy cream, whipped

Lightly grease an 8 or 9 inch spring form pan. Pack half the crumbs in the bottom of the pan.

In a medium bowl cream butter and sugar until fluffy. Add egg, beating well. Fold in whipped cream just until well combined. Turn into pan and spread evenly. Sprinkle on rest of crumbs. Cover and refrigerate 24 hours. Serve in pie shaped wedges. Serves 8 to 10.

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