2 baked 9 inch pastry shells, cooled
1/4 c. lemon juice
1 can Eagle Brand milk
1 c. chopped nuts
1 (#2) can pineapple, well drained
1 (9 oz.) container Cool Whip
Coconut (optional)

Stir lemon juice into milk until mixture thickens. Add nuts and pineapple. Fold in Cool Whip. Pour mixture into the 2 pie shells. Sprinkle with coconut, if desired. Refrigerate several hours or overnight. This pie is very good frozen. Take out a little while before serving. Tastes like ice cream pie.