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Title: Million-Dollar Pie
Categories: Dairy, Citrus, Fruits, Nuts, Pastry
Yield: 12 servings

14 oz Can sweetened condensed
- milk
1/4 c Lemon juice
20 oz Crushed pineapple; well
- drained
1 c Sweetened shredded coconut;
- toasted, divided
1 c Chopped pecans; divided
8 oz Tub frozen whipped topping;
- thawed
2 (9") graham cracker crusts

In a large bowl, beat together the sweetened condensed
milk and lemon juice with a whisk until blended.

TEST KITCHEN TIP: Fresh lemon juice will amp up the
flavor of this pie, but if you don’t have any on hand,
store-bought lemon juice will work just fine.

Stir in the drained pineapple, 3/4 cup toasted shredded
coconut and 3/4 cup chopped pecans. (Here are a few easy
ways to toast coconut.)

Fold the thawed frozen whipped topping into the mixture
and stir until the coconut, pineapple and pecans are
uniform throughout.

Pour the million-dollar filling into the two graham
cracker crusts. Cover and refrigerate until set, about 2
hours.

Sprinkle with remaining 1/4 cup toasted coconut and 1/4
cup chopped pecans before serving. If desired, top with
additional whipped topping and garnish with maraschino
cherries.

Laura Wilhelm, West Hollywood, Californica

Makes: 2 pies

RECIPE FROM: https://www.tasteofhome.com

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