Ingredients

The following ingredients have 4 Servings
  • 20 ounce Crushed Pineapple (drained )
  • 1/2 cup pecans (Reserve 2 tablespoons of pecans for topping, the rest of the chopped pecans go in the filling)
  • 14 ounce Sweetened Condensed Milk
  • 3/4 cup sweetened shredded Coconut (DIVIDED 1/2 cup in filling, 1/4 cup on top)
  • 2 tablespoons Lemon Juice
  • 8 ounce Cool Whip type non-dairy frozen whipped topping (thawed)
  • 2 Graham Cracker Pie Crusts (prepared crust or homemade)
  • 16 Maraschino Cherries (for garnish)

Instruction

  • Mix well drained pineapple tidbits, 1/4 cup of the pecans, 1/2 cup of the coconut flakes, sweetened condensed milk and lemon juice together in a large bowl.
  • Then fold in the whipped topping.
  • Pour pie filling mixture into the prepared graham cracker crust evenly and sprinkle the remaining shredded coconut and pecans over the pie.
  • Arrange cherries on top, then freeze for a minimum of 4 hours before serving.