Dollar Cream Pie

[mos]

Dollar Cream Pie

14-oz can sweetened condensed milk
2 tbs lemon juice
2 8-oz cans crushed pineapple, drained
1 cup sweetened shredded coconut
1 cup chopped toasted pecans
2 8-oz containers frozen whipped topping, thawed
2 9-inch graham cracker crusts

In a large bowl, combine the condensed milk and lemon juice. Let stand for 5 min to thicken.
Add pineapple, 3/4 cup of the coconut and 3/4 cup of the pecans. Stir until thoroughly combined.
Fold in whipped topping and divide evenly between two crusts.
Spread the remaining 1/4 cup of coconut on a cookie sheet and toast in 350° oven, stirring occasionally, until lightly browned, approximately 5 to 8 min.
Sprinkle toasted coconut and remaining pecans onto the pie.
Refrigerate 2 hours or until firm. Makes 2 pies or 16 servings

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