Beat together in double boiler 1 cup sugar and 2 eggs, add slowly 1 1/2 cups pineapple juice. Cook over hot water until it begins to thicken. Add 1 package lemon Jello and cook 3 minutes. Chill until it begins to set.

Whip 1 can evaporated milk (very cold) and fold into the cooked mixture. Pour into 3 baked pie shells. Cover with sweetened whipped cream. This freezes well.