1 (9-inch) graham cracker crust
1 (14 oz) can sweetened condensed milk
1 (8 oz) container whipped topping, thawed
1 (20 oz) can crushed pineapple, very well drained
1 cup sweetened shredded coconut
½ cup chopped pecans
¼ cup fresh lemon juice
Optional: maraschino cherries or extra pecans for garnish
Ezoic
Instructions
Step 1: Drain the Pineapple
Drain crushed pineapple extremely well using a fine mesh strainer. Press out as much liquid as possible—this step is critical to ensure the pie sets properly and doesn’t become runny.
Step 2: Make the Creamy Base
In a large mixing bowl, whisk together sweetened condensed milk and fresh lemon juice until smooth and slightly thickened. This creates the rich, creamy base of the pie.
Step 3: Fold in the Whipped Topping
Gently fold the whipped topping into the condensed milk mixture until fully combined and light. Take care not to deflate the mixture.
Step 4: Add the Mix-Ins
Fold in the drained crushed pineapple, shredded coconut, and chopped pecans until evenly distributed throughout the filling.
Step 5: Fill and Chill
Pour the mixture into the graham cracker crust and smooth the top. Cover and refrigerate for at least 4 hours, or overnight, until fully set and chilled
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