In a separate bowl, mix together butter, icing sugar, eggs, and vanilla with an electric mixer until smooth.
Drop by spoonfuls over crust (once it has completely cooled), and gently smooth to form an even layer.
Bake for 10-12 minutes, then remove and cool completely on a wire rack.
Beat the whipping cream, icing sugar and vanilla in a medium bowl until it is thick and stiff.
Drain the juice from the canned crushed pineapple.
Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.
If you want to make it a little fancier, garnish the dessert with a sprinkle of graham cracker crumbs.
Cover and chill until ready to serve, at least 2 hours.
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