Pineapple Nut Chiffon Pie - cooking recipe

Ingredients

1 c. Eagle Brand condensed milk
1 large can crushed pineapple, drained
1 c. chopped pecans
3 Tbsp. lemon juice
1 (9 oz.) container Cool Whip
2 graham cracker or regular pie crusts, baked

Preparation

Mix juice, milk, nuts and pineapple.
Fold in Cool Whip.
Pour into crusts and refrigerate.
Makes two pies.