1 (8 oz.) carton sour cream
1/4 c. lemon juice
1 (20 oz.) can crushed pineapple, drained
1 can Eagle Brand milk
1 c. pecans
1 lg. container Cool Whip
2 butter pie crusts (you will find them next to graham cracker crusts in store)

Mix all ingredients together and fold into pie shells. Makes 2 pies. Chill before serving.