Pineapple Icebox Pie

• 2/3 c. crushed vanilla wafers
• 1/2 c. soft butter
• 1 1/2 c. sifted powdered sugar
• 1 egg, beaten
• 2/3 c. chopped pecans
• 1 (1 lb. 4 1/2 oz.) can crushed pineapple
• 1 c. heavy cream, whipped
• 7 or 8 Bartlett pears, peeled and sliced
• 2/3 c. sugar
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 2 Tbsp. cornstarch or 3 Tbsp. flour
• 1/4 c. oleo or butter
• pastry for 2 crusts

1. Mix cornstarch or flour, sugar, cinnamon, nutmeg and salt together and toss with pears until well coated.
2. Place in uncooked pastry.
3. Dot with oleo or butter.
4. Over the top, add top lattice or strip crust.
5. Cook about 45 minutes at 350u0b0 or until crust is browned.

vanilla wafers, butter, powdered sugar, egg, pecans, pineapple, heavy cream, bartlett, sugar, cinnamon, nutmeg, salt, cornstarch, oleo, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208284 (may not work)