1 can Eagle Brand milk
1 sm. can crushed pineapple
1 lg. Cool Whip
1/2 c. nuts (optional)
2 lg. lemons (only use the juice from lemons)
2 baked pie shells

Mix lemon juice, milk, and pineapple together. Fold in Cool Whip and nuts. Pour into pie shells and refrigerate for 4 hours.