1 cup crushed pineapple, drained
1 can Eagle Brand milk
Juice of 2 lemons (5 to 6 tablespoons)
1 cup chopped pecans
½ pint whipping cream, whipped with ¾ cup of sugar or ¾ quart of Cool Whip
Combine Eagle Brand milk and lemon juice. Add pineapple, pecans and whipping cream or Cool Whip. Pour into 2 baked pie crusts.
This recipe is very easy, but very good. I found it in the Air Force Times in 1972 and it’s been a favorite of mine ever since.