Coconut-Pineapple Cream Pie(An Original Recipe) - cooking recipe

Ingredients

2 graham cracker pie crusts (reg. size)
1 - 20 oz. can crushed pineapple, drained
1 can Eagle Brand milk
1- 7 oz. bag Angel flake coconut
1/4 c. lemon juice
1- 16 oz. Cool Whip
1/2 c. crushed pecans (more if desired)

Preparation

In a large bowl, mix milk and lemon juice with a spoon until well blended. Add Cool Whip and mix, then add rest of ingredients and mix well. Pour into pie crusts. Invert plastic lid on top of pies. Chill several hours or overnight in refrigerator.