2 pie shells, 9" each graham cracker
1 c. Eagle Brand milk
1/2 c. fresh lemon juice
1 can coconut
1 tub (9 oz.) Cool Whip
1 can (lg.) crushed pineapple
1 c. pecans

Mix all ingredients together and pour into 2 (9 inch) graham cracker crusts. Refrigerate until set. Yields 2 (9 inch) pies.