- 1 can (14 oz.) sweetened condensed milk
- 1/3 cup lemon juice
- 1 can (8 oz.) crushed pineapple, well drained
- 1/2 cup coconut
- 1/2 cup chopped pecans
- 1/2 carton (8 oz.) frozen whipped topping, thawed (use only 4 oz.)
- 1 9-inch graham cracker crust
Combine the milk and lemon juice in a bowl. Stir well. Add the drained pineapple, coconut and pecans, mixing well. Gently fold in the whipped topping. Pour into the crust. Freeze until firm, at least 4 hours. Remove from the freezer about 15 minutes before serving. Cover any leftover pie loosely with foil or place inside a large freezer storage bag and return to the freezer.