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Note: This pie freezes great. Try slicing before freezing then you can take out just one slice at a time.
1 can (14 ounces) Eagle Brand low-fat sweetened condensed milk
1/4 cup real squeezed lemon juice
8 ounce Cool Whip Lite
1 can (8 ounces) crushed pineapple chunks in light syrup, drained completely
1 cup of coconut flakes
1/2 cup finely chopped pecans
2 9-inch graham cracker pie crusts
Drain pineapple well. Mix milk and lemon juice together. Fold in thawed Cool Whip Lite. Add pineapple, coconut and pecans. Mix thoroughly. Pour into two pie crusts, divided evenly. Refrigerate at least one hour; overnight is better. Yields 2 pies with 16 slices each.