2 graham cracker pie shells
1 lg. can crushed pineapple
1 can Eagle Brand condensed milk
1/2 c. lemon juice
1/2 c. coconut
1/2 c. nuts
1 lg. Cool Whip

Add lemon juice to condensed milk and beat 5 minutes. Drain pineapple and add to milk and pineapple. Add other ingredients, stir and divide and pour into 2 pie shells. Refrigerate at least 2 hours before slicing. I like to use fresh lemon and grate the rind. I also prefer the frozen coconut.