1 (20 oz.) can crushed pineapple, drained
1 (12 oz.) Cool Whip
1 can Eagle Brand dessert maker
1/3 c. lemon juice
2 (2 oz.) bags pecan chips
2 graham cracker crusts

Stir ingredients together in bowl with spoon. Mix 1 bag pecans into mixture, saving 1 bag for top of pies. Spread evenly into crusts and refrigerate overnight before serving. 2 pies.