Easy no-bake coconut pie (Print Version)

# Ingredients:

→ Pie Filling

01 - 20 ounce Crushed Pineapple, drained

02 - ½ cup pecans (Reserve 2 tablespoons of pecans for topping, the rest of the chopped pecans go in the filling)

03 - 14 ounce Sweetened Condensed Milk

04 - ¾ cup sweetened shredded Coconut (DIVIDED: ½ cup in filling, ¼ cup on top)

05 - 2 tablespoons Lemon Juice

06 - 8 ounce Cool Whip type non-dairy frozen whipped topping, thawed

07 - 2 Graham Cracker Pie Crusts (prepared crust or homemade)

→ Garnish

08 - 16 Maraschino Cherries for garnish

# Instructions:

01 - Mix well drained pineapple tidbits, ¼ cup of the pecans, ½ cup of the coconut flakes, sweetened condensed milk and lemon juice together in a large bowl.

02 - Then fold in the whipped topping.

03 - Pour pie filling mixture into the prepared graham cracker crust evenly and sprinkle the remaining shredded coconut and pecans over the pie.

04 - Arrange cherries on top, then freeze for a minimum of 4 hours before serving.

# Notes:

01 - Time in freezer is shown as chill time.

02 - For a lighter version, use fat-free sweetened condensed milk and lite whipped topping.

03 - Make sure to thoroughly drain the pineapple to prevent a soggy pie.

04 - This recipe makes two 9-inch pies.

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