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Creamy Pineapple Coconut Million Dollar Pie Recipe

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This recipe for Creamy Pineapple Coconut Million Dollar Pie is from The Vallett Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14-ounce can sweetened condensed milk

2 tablespoons lemon juice

2 8-ounce cans crushed pineapple, drained

1 cup sweetened shredded coconut, divided

1 cup chopped toasted pecans, divided

2 8-ounce containers frozen whipped topping, thawed

2 9-inch graham cracker crusts
Directions:
Directions:
In a large bowl, combine condensed milk and lemon juice. Let stand for 5 minutes to thicken.

Add pineapple, 3/4 cup coconut, and 3/4 cup pecans. Stir until thoroughly combined
.
Fold in whipped topping.

Divide evenly between two crusts.

Spread remaining 1/4 cup coconut on a cookie sheet and toast in 350 F oven, stirring occasionally, until lightly browned, approximately 5 to 8 minutes.

Sprinkle toasted coconut and remaining pecans onto pie.

Refrigerate 2 hours or until firm.

 

 

 

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