Riverboat Pie - cooking recipe

Ingredients

3 graham cracker pie crust shells
1 large container Cool Whip
1 can evaporated milk
1 large can crushed pineapple, drained
1 1/2 c. chopped pecans
1 stick butter, melted
1/2 c. sugar
juice of 1 lemon

Preparation

Melt butter and sugar together.
Stir in evaporated milk.
Let cool.
Add pineapple and chopped pecans when mixture is room temperature.
Add Cool Whip.
Last, put in lemon juice.
Divide among 3 pie crusts.