1 can Eagle Brand milk
1 (16 oz.) can crushed pineapple
1 pkg. chopped pecans
2 graham cracker crusts
5 tbsp. lemon juice
1 (13 oz.) size Cool Whip
1 can lemon pie filling

Mix milk and lemon juice until thickened. Fold in undrained pineapple. Fold in Cool Whip and nuts. Pour into crust and top with lemon pie filling. Refrigerate.