Ingredients
Scale
Ingredients:
Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup salted butter, melted
- 2 tablespoons granulated sugar
Filling:
- 1 can sweetened condensed milk
- 1 cup sweetened flaked coconut
- ¼ cup fresh lemon juice
- 20-ounce can crushed pineapple, well drained
- 11-ounce can mandarin oranges, well drained
- 1 cup chopped pecans
- 8-ounce container Cool Whip
Instructions
- Prepare the Crust:
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into a 9-inch deep dish pie plate. Bake at 325°F for 10 minutes. - Toast the Coconut:
Spread ⅓ cup of coconut on a rimmed baking sheet. Toast at 325°F for 4-6 minutes, stirring once. Let cool. - Make the Filling:
In a large bowl, combine sweetened condensed milk and lemon juice. Stir in the drained pineapple, oranges, and chopped pecans. Fold in Cool Whip and untoasted coconut. - Assemble the Pie:
Pour the filling into the prepared crust. Sprinkle with toasted coconut and reserved pecans. - Chill and Serve:
Refrigerate for at least 4 hours to set. Garnish with maraschino cherries before serving.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40+ minutes
Servings: 8-10