Pineapple Ice Box Pie

• 2/3 cup crushed vanilla wafers
• 1/2 cup butter, softened
• 1 1/2 cups powdered sugar
• 1 egg, beaten
• 2/3 cup chopped pecans
• 20 1/2 oz. can crushed pineapple
• 1 cup heavy cream, whipped

Instructions:
Spread the wafer crumbs over bottom and side of well-buttered 9-inch pie pan. Cream the 1/2 cup buttter and sugar in a bowl until fluffy. Add the egg and pecans; mix well. Drain pineapple and fold into butter mixture. Fold in whipped cream and spread over wafer crust.
Refrigerate 24 hours.

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