P. Powel
INGREDIENTS
Pie:
- 1 (9-inch) prepared graham cracker crust
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons lemon juice
- 2 (8-ounce) can crushed pineapple well drained
- 1 (20-ounce) can pineapple tidbits well-drained
- 1 1/2 cups pecans chopped
- 1 1/4 cups sweetened shredded coconut
- 1 (8-ounce) container frozen whipped topping thawed
Topping:
- 1 (8-ounce) container frozen whipped topping thawed
- 1/4 cup pecans chopped
- 2 tablespoons coconut toasted
- 6-8 maraschino cherries
INSTRUCTIONS
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In a large bowl, mix together sweetened condensed milk and lemon juice, using a hand-held electric mixer, until it’s slightly thickened.
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Stir in the crushed pineapple, pineapple tidbits, 3/4 cup pecans and 1 cup coconut until well incorporated.
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Fold in 8 ounces of the thawed whipped topping. Pour into prepared crust and smooth evenly. Cover and refrigerate until well chilled, about 4-6 hours.
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Before serving, top with remaining 8 ounces of thawed whipped topping, and garnish with 1/4 cup pecans, 2 Tablespoons toasted coconut and Maraschino cherries and serve.
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