Angel Pie - cooking recipe

Ingredients

1/2 pt. whipping cream
juice of 2 lemons
1 (8 oz.) crushed pineapple, drained
2 (9-inch) pie shells, baked
1/3 c. sugar
1 (14 oz.) sweetened condensed milk
1 c. chopped pecans

Preparation

Whip
cream and add sugar; set aside.
Stir lemon juice into condensed
milk,
add
pineapple and nuts.
Fold mixture into whipped
cream.
Pour
into pie shells; chill at least 2 hours before serving.
May be made the day before.