Pineapple Nut Pie - cooking recipe

Ingredients

1 can Eagle Brand condensed milk
1/4 c. lemon juice
1 large can crushed pineapple
1 c. chopped nuts (pecans)
1 (12 oz.) carton Cool Whip
2 graham cracker crusts (not frozen crusts)

Preparation

Mix Eagle Brand milk and lemon juice together.
Drain pineapple good to mix into milk and lemon juice.
Add pecans and Cool Whip and mix.
Divide into the 2 crusts.
Put plastic cover on pie and freeze until ready to use.
Take out 1/2 hour before serving.