1 can Eagle Brand milk
3 tbsp. lemon juice
1 lg. Cool Whip
1 lg. can crushed pineapple
1/2 c. chopped pecans
2 pie crusts (graham cracker or regular pastry)

Beat milk and lemon juice until thick. Add Cool Whip and drained crushed pineapple. Fold in pecans. Chill at least two hours. Makes two pies.