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Ingredients

2 eggs ½ cup butter, softened 3 ounces cream cheese, softened 2 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup heavy whipping cream 1 (8 ounce) can crushed pineapple, drained 1 cup chopped pecans 1 (9 inch) pie crust, baked

Nutrition Info

569.5 calories carbohydrate: 45.3 g cholesterol: 129.5 mg fat: 42.5 g fiber: 1.7 g protein: 5.2 g saturatedFat: 19.4 g servingSize: - sodium: 244.5 mg sugar: 34.9 g transFat: : - unsaturatedFat: : -

Beat eggs until thick and lemon-colored. This may take 5 to 10 minutes and is important to the consistency of the pie.
In a separate large bowl, cream the butter and cream cheese. Add the confectioners' sugar and beaten eggs, and mix until well combined. Stir in the vanilla and pour the filling into the pie shell.
Whip the cream until stiff, then fold in pineapple and pecans. Spread on top of filling.
Refrigerate and serve cold.
This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe. Making Your Eggs Safe

1 9-inch pie

This is a rich, delicious pie for any occasion! Use a graham cracker pie crust if you prefer.