Ingredients

The following ingredients have 10 Servings
  • 20 oz. can crushed pineapple in juice, drained very well
  • 14 oz. can sweetened condensed milk
  • 1/4 cup lemon juice
  • 8 oz. container frozen whipped topping (thawed)
  • 1 cup sweetened shredded coconut flakes
  • 1/2 cup pecans (chopped plus more for garnish)
  • 9 oz. 2 extra helping graham cracker crust
  • 8 oz. whipped topping for garnish (optional)
  • maraschino cherries for garnish (optional)

Instruction

  • Drain the pineapple in a fine mesh strainer before beginning, pushing as much juice from the pineapple pieces as possibly with the back or a spoon. Set aside.
  • In a large bowl with a hand-held mixer or a whisk beat the sweetened condensed milk with the lemon juice until slightly thickened.
  • Fold the thawed whipped topping into the sweetened condensed milk and lemon juice until completely combined.
  • Add the crushed pineapple, shredded coconut and pecans to the bowl. Fold the ingredients together with a large spoon or spatula.
  • Once all of the ingredients are combined well pour the pie filling into the graham cracker crust. Smooth the top and cover the pie with the plastic pie crust lid.
  • Place in the freezer and freeze over night.
  • About an hour before serving spread the second container of whipped topping over the top of the pie. Garnish with maraschino cherries and chopped nuts if desired.
  • Makes 10 servings.