1 (14-ounce) can sweetened condensed milk
1 (8-ounce) container frozen whipped topping, thawed
1 (20-ounce) can crushed pineapple, well drained
⅓ cup lemon juice
2 (9-inch) graham cracker crusts
½ cup flaked coconut
In a large bowl blend the sweetened condensed milk, whipped topping, pineapple, and lemon juice with an electric mixer for 2 minutes until thickened. Pour the mixture evenly into the piecrusts. Sprinkle each pie with ¼ cup coconut. Refrigerate until chilled before serving.
Makes 12 to 16 servings
Judy Roth, Queen Mum
Rockin Red Hatters,
Warner, South Dakota