1 lg. can pineapple, drained
1 can sweetened condensed milk
3 tbsp. lemon juice
1 (12 oz.) whipped topping
1 c. pecan pieces
2 cooked pie shells

Mix pineapple, milk and lemon juice; fold in whipped topping and pecans. Mix well and spoon into pie shells. Refrigerate until ready to serve. Also freezes well.