River Bottom Pie - cooking recipe

Ingredients

2 graham cracker crusts
1 stick butter
1/2 c. sugar
1 can Eagle Brand milk
1 tsp. vanilla
1/4 c. lemon juice
1 large can pineapple
1 c. pecans
1 large Cool Whip

Preparation

Mix first 3 ingredients with mixer.
Mix other in by hand. Add lemon juice last.
Pour into crust.
Refrigerate until firm. This recipe will serve 4 people.