Time 4h15m Number Of Ingredients 11 Steps:
In a large bowl, mix together sweetened condensed milk and lemon juice, using a hand-held electric mixer, until it’s slightly thickened. Stir in the crushed pineapple, pineapple tidbits, 3/4 cup pecans and 1 cup coconut until well incorporated. Fold in 8 ounces of the thawed whipped topping. Pour into prepared crust and smooth evenly. Cover and refrigerate until well chilled, about 4-6 hours. Before serving, top with remaining 8 ounces of thawed whipped topping, and garnish with 1/4 cup pecans, 2 Tablespoons toasted coconut and Maraschino cherries and serve.
Time 2h15m Yield 8 Number Of Ingredients 6 Steps:
In a large bowl, whisk together condensed milk and lemon juice. Stir in drained pineapple and chopped pecans. Fold in whipped topping. Pour mixture into prepared crust. Chill before serving.
Time 1h15m Yield 8 Number Of Ingredients 7 Steps:
In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together. Pour into pie shell and chill for at least one hour before serving.
Time 4h10m Number Of Ingredients 8 Steps:
In a bowl, combine pineapple, 1/2 of the pecans, 1/2 of the coconut, sweetened condensed milk, and lemon juice. Mix well. Fold in Cool Whip. Pour mixture evenly in to the crust. Sprinkle remaining shredded coconut and pecans on top of the pie Top with cherries. Freeze at least 4 hours. Serve and enjoy!
Time 20m Yield 2 pies, 6-8 serving(s) Number Of Ingredients 7 Steps:
Combine all ingredients as listed above. Divide mixture evenly into the 2 graham cracker pie shells. Chill at least one hour before serving.
Time 40m Yield 2 pies, 16 serving(s) Number Of Ingredients 10 Steps:
Place all drained fruit into a food chopper or processor and pulse to make into smaller bits. Place fruit into a mesh strainer and press out juices. The fruit must be fairly dry in order for the pie to set properly. Put the nuts and coconut into the chopper and pulse a few times to make into smaller pieces. Mix lemon juice and sweetened condensed milk with a mixer until well blended and it thickens. Fold milk mixture, strained fruit, nuts, coconut and Cool Whip together. Mix together lightly until all ingredients are well blended and evenly distributed in the filling. Divide the filling between the two pie shells, cover and refrigerate overnight to allow flavors to blend and the filling to set firmly. Serve cold.
