Creamy Pie Delight (Print Version)
# Ingredients:
→ Filling
01 -
8 ounces whipped topping, thawed and ready
02 -
14 ounces of sweetened condensed milk
03 -
1 cup of sweet coconut, shredded
04 -
20 ounces of crushed pineapples (canned and drained)
05 -
2 tablespoons lemon juice, freshly squeezed
06 -
1 cup chopped pecans (save a little for decoration)
→ Crust and garnish
07 -
A couple of pre-made graham cracker pie crusts
08 -
Use reserved chopped pecans for decoration
09 -
Maraschino cherries to decorate
# Instructions:
01 -
Grab a large bowl and mix together the condensed milk, pineapple (after draining), and lemon juice. Stir in the coconut and pecans. Carefully fold in the whipped topping until it all blends smoothly.
02 -
Scoop the mixture into each graham cracker crust and spread it out evenly.
03 -
Sprinkle the saved pecans on top and add some cherries for a nice touch.
04 -
Freeze the pies for at least 4 hours or until firm. Keep them refrigerated until you're ready to slice and enjoy.
# Notes:
01 -
To enhance their flavor, lightly toast the coconut and pecans before using as a topping.