2 (8-inch) prepared graham cracker crust
1 can (14 oz.) Eagle Brand sweetened condensed milk
1 tub (12 oz.) Cool Whip whipped topping
Juice of 1 large lemon
1 can (15 -1/4 oz.) crushed pineapple, drained
1 c. chopped toasted pecans

In a large bowl, beat condensed milk whipped topping and lemon juice with an electric mixer for 2 minutes on medium speed. Stir in crushed pineapple and chopped pecans. Pour mixture into prepared pie crust. Chill several hours before serving.

For a more tropical flavor, add 1/2 cup toasted coconut. Enjoy!